Scotch Eggs are one of those classic English picnic and buffet staples—savory, satisfying, and just plain delicious any time of year. When I moved to the U.S., I quickly realized I wasn’t going to find any pre-made ones like you would back in the UK. So, I dug up a recipe from Delia Smith years ago and started making my own. Over time, I’ve tweaked and perfected it into my Scotch Egg recipe.
Whenever I make these for guests, they’re always a massive hit. One of my friends even warned her husband before a party, “Grab more than one while you can because they’ll disappear fast!” And sure enough, he missed out on seconds because they were gone in a flash.
This recipe uses good ol’ frying in oil, but I’ve also got an air fryer version for a lighter, healthier twist—because options are always nice, right?
Scotch Eggs Recipe Ingredients
This recipe makes 8 eggs. Reduce all ingredient by 1/2 if you want to make 4 eggs
1 lb of ground pork. I grind my own and ensure there is a mixture of fat in the meat. Otherwise try to get ground pork which has some fat in it. (I am not a fan of fat but these definitely taste better with at least 20% fat in the pork)
8 hard boiled eggs boiled for 10 minutes when water starts to boil
1/2 medium oinion very finely chopped
1 tablespoon each of finely chooped parsley, sage and if you like it thyme. I prefer fresh herbs but if you do not have them dried will work they just wont taste as good ( I do not like the flavor of thyme so I never use it)
1 tsp of red pepper flakes
1/2 tsp dry english mustard powder (Amazon)
1/2 tsp each of salt and pepper
Seasoned Flour
1 egg beaten
Dried plain Breadcrumbs or panko if you like extra crispy\
Vegetable oil for deep frying
Scotch Egg Recipe Method
Mix the meat, herbs, mustard, pepper flakes salt and pepper togrether. Use your hands for this to ensure wel mixed together
Shell the eggs and roll in the seasoned flour.
Divide the meat into 8 equal portions, press the meat flat.
Place the floured eggs in the center of the meat and gently, cover the egg with the meat mixture until it is completely covered closing any gaps.
Dip the covered eggs in the raw egg and roll in the breadcxrumbs until completely covered.
Heat the oil up to about 2 inches in a deep frying pan up to a temperature of 350-375°F (180-190°C). (Use a thermoneter the heat of the oil is very important to the finished product. If you don’t have a thermometer, check the temperature using a small cube of bread – if it turns golden brown within a minute or so , the oil is hot enough. Put the eggs into the oil and fry for 6-8 minutes, turning frequently until they have turned a golden brown colour. Drain on parchment paper which has been crumpled up. They are delicious warm or cold. Dviide into halves or quarters for serving or if your house is like mine just serve them whole. I serve with branston pickle, which I buy from Amazon.





Air Fryer Method for cooking Scotch Eggs
Follow all directions up to the frying. Place eggs in the airfryer basket. I have a double ninja fryer so I can do all 8 at once. Set to Fry for 30 minutes @ 375F. Check after 25 minutes or so and if your breadcrumbs are golden brown and crispy remove or leave for 5 more minutes. Remember fryers are different so be careful you do not over or undercook the pork.