Classic Homemade Scotch Eggs
Scotch eggs are one of those old-fashioned favourites that feel both practical and special at the same time. They use simple ingredients. These ingredients come together to create a really satisfying meal. You can enjoy it served warm for dinner or cold the next day for lunch.
This recipe is a lovely reminder that traditional home cooking often makes the most of what’s already in the kitchen. Seasoned sausage meat wraps around soft-boiled eggs. They are coated in crisp golden crumbs. They’re hearty, filling, and surprisingly straightforward to make.
This recipe is part of my Old-Fashioned Dinners (that still work today) series on YouTube. I’m revisiting classic meals that many of us grew up with. These are simple family favourites that still deserve a place on today’s dinner table.
Watch the Episode
In this episode of Farmers Wife Homestead, I make Classic Homemade Scotch Eggs. I show step by step how to wrap the seasoned sausage meat around each egg. I also show how to crumb them evenly and cook them until golden and crisp.
Scotch eggs are one of those traditional recipes. They can seem a little fiddly at first. Once you see them made, they’re much easier than they look. In the video, I share the simple method I use to keep them neat, evenly coated, and cooked through properly.
New episodes in this series are shared every Sunday evening at 7 pm (NZST) on YouTube. They are uploaded alongside my usual Wednesday uploads.
Scotch Eggs – Old Fashioned Dinners Series Episode Eight
Links to Earlier Episodes
If you’re watching along with this series, you might also enjoy:
- Old-Fashioned Fish in Parsley Sauce
- Bangers & Mash with Onion Gravy
- Savoury Mince with Focaccia
- Tuna Mornay
- Beef Olives with Homemade Stuffing & Rich Gravy
- Slow Cooker Curried Sausages
- Apricot Chicken with Drumsticks
Other Recipes You Might Like
- How to Boil Eggs Perfectly Every Time | Soft and Hard Boiled
- Simple Roasted Sweet Potato, Spinach and Feta Salad
- Homemade Beetroot Relish, Sweet & Tangy
- The Most Delicious Creamy Potato Salad
Recipe Card
Serves: 6 Scotch eggs
Prep time: 25 minutes
Cook time: 15 minutes
Ingredients
- 6 soft-boiled eggs, peeled
- 700 g sausage meat, skins removed
- ¼ tsp garlic powder
- 1 tsp onion powder
- 2 tsp mixed herbs
- 1–2 tsp dried chives
- salt and pepper, to taste
- 2 Tbsp Worcestershire sauce
To Crumb
- ½ cup flour, seasoned with salt and pepper
- 2 eggs + 1 Tbsp water, whisked together
- 2 cups panko breadcrumbs
Method
- Soft boil the eggs, then cool in cold water. Peel carefully and set aside.
- In a bowl, combine the sausage meat with garlic powder, onion powder, mixed herbs, dried chives, salt, Worcestershire pepper. Mix well until evenly seasoned.
- Divide the sausage mixture into 6 equal portions. Flatten one portion in your hand. Then, wrap it around each peeled egg. Press gently to seal and fully cover the egg. Repeat with the remaining eggs.
- Prepare three bowls: one with seasoned flour, one with the whisked egg mixture, and one with panko breadcrumbs.
- Roll each sausage-covered egg first in flour, then dip into the egg wash, and finally coat well in breadcrumbs.
- Place the Scotch eggs into the air fryer basket. Cook at 170°C for 15 minutes or 180°C for 10 minutes. Cook until they are golden and cooked through.
- Alternatively, shallow fry in oil over medium heat, turning regularly until golden brown and cooked through.
- Once cooked, place on paper towels and allow to rest for 5–10 minutes before serving. Sprinkle lightly with extra salt if desired.
What to Serve with This Recipe
- A crisp green salad
- Mashed potatoes or potato salad
- Homemade chutney or tomato relish
- Steamed vegetables or peas
Stacey’s Kitchen Tips
- Wet hands make it easier to shape the sausage meat around the eggs
- Chill the Scotch eggs for 15 minutes before crumbing if the sausage mixture feels soft
- Panko breadcrumbs give the best crunchy coating
- Let them rest before cutting so they hold together well
Variations & Substitutions
- Use pork or beef sausage meat depending on preference
- Add paprika or mustard powder for extra flavour
- Swap panko crumbs for regular breadcrumbs if needed
Storage, Freezer & Make-Ahead Notes
- Store leftovers in the fridge for up to 3 days
- Reheat in the oven or air fryer to keep the coating crisp
- Can be frozen after cooking for up to 2 months
- Defrost overnight in the fridge before reheating
Final Thoughts
Scotch eggs are one of those classic recipes that still feel just as worthwhile today. They’re filling, versatile, and make a lovely change from the usual dinner routine.
Whether served hot for dinner or packed cold for lunch the next day, they’re a recipe well worth revisiting.
Stacey
Classic Homemade Scotch Eggs
Ingredients
- 6 soft-boiled eggs peeled
- 700 g sausage meat skins removed
- 2 Tbsp Worcestershire sauce
- ¼ tsp garlic powder
- 1 tsp onion powder
- 2 tsp mixed herbs
- 1-2 tsp dried chives
- salt and pepper to taste
To crumb
- ½ cup flour seasoned with salt and pepper
- 2 eggs + 1 Tbsp water whisked together
- 2 cups panko breadcrumbs
Instructions
- Soft boil the eggs, then cool in cold water. Peel carefully and set aside.
- In a bowl, combine the sausage meat with garlic powder, onion powder, mixed herbs, dried chives, salt, worcestershire sauce and pepper. Mix well until evenly seasoned.
- Divide the sausage mixture into 6 equal portions. Flatten one portion in your hand. Then, wrap it around each peeled egg. Press gently to seal and fully cover the egg. Repeat with the remaining eggs.
- Prepare three bowls: one with seasoned flour, one with the whisked egg mixture, and one with panko breadcrumbs.
- Roll each sausage-covered egg first in flour, then dip into the egg wash, and finally coat well in breadcrumbs.
- Place the Scotch eggs into the air fryer basket. Cook at 170°C for 15 minutes or 180°C for 10 minutes. Cook until they are golden and cooked through.
- Alternatively, shallow fry in oil over medium heat, turning regularly until golden brown and cooked through.
- Once cooked, place on paper towels and allow to rest for 5–10 minutes before serving. Sprinkle lightly with extra salt if desired.
Notes
Stacey's Kitchen Tips:
- Wet hands make it easier to shape the sausage meat around the eggs
- Chill the Scotch eggs for 15 minutes before crumbing if the sausage mixture feels soft
- Panko breadcrumbs give the best crunchy coating
- Let them rest before cutting so they hold together well
Variations & Substitutions:
- Use pork or beef sausage meat depending on preference
- Add paprika or mustard powder for extra flavour
- Swap panko crumbs for regular breadcrumbs if needed
