Scotch Eggs

Scotch Eggs

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"Boiled eggs wrapped with a seasoned sausage meat. A meal that goes over great at a party or with a salad for a light dinner."
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30 m servings 659 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 659 kcal
  • 33%
  • Fat:
  • 53.9 g
  • 83%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 323 mg
  • 108%
  • Sodium:
  • 1324 mg
  • 53%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
  2. Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
  3. Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.


  • Hard-cooked eggs
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.



I mix half sausage and half turkey together and it's not as greasy. After covering the egg i roll it in crushed pecans and bake them at 325 for 40-45 min. yummy!

I just made this recipe to try out for a breakfast item for a tailgating football event we are going to. It is awesome! I had the same issue as others where I fried them and then finished them...

Fantastic...just like I remember in an old english pub! I did try to "stretch" the recipe and used 6 egss instead of just the 4--perfectly fine. Thanks for a great addition to my recipe box!!

I had these at a Renaissance Festival. SO wonderful! I was actually craving them days later and found this recipe. The ones I'd had didn't have the bread crumb coating. It makes them taste e...

Love this recipe! I've made a few batches of this for family and friends. In some batches, I've used half pork sausage and half turkey sausage, and in others, I've used all turkey sausage and th...

I have made these ever since my grandmother in law from Haddington Scotland taught me how. Only difference in recipe is, I use 1/2 original and 1/2 hot sausage.

Thanks for the delicious recipe. These are a great idea for breakfast, brunch or even dinner. Since I had maple sausage on hand, I used that and omitted the Worstershire sauce. I also browne...

This recipe was outstanding! I was very leary about trying something new and especially one that had not been rated yet..however,im glad i did, my family loved it! I followed the recipe exactly ...

I used this recipe for Easter fest this year; they were such a hit that 100 were not enough. Awesome recipe quite easy to make is large quanties.

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