Scotch Eggs

I was trudging reluctantly through the workday last Wednesday afternoon when my good friend Joy convinced me to grab a quick lunch with her.  We were sitting at Costco noshing on a couple of gigantic pizza slices and talking about how many Easter eggs we still had left in the fridge when she said to me, “why don’t you try making Scotch Eggs?  You could make a blog post about it and give people an idea to use up their leftover eggs too”.

Huh?  What’s a Scotch Egg?

I consider myself a foodie and all but I don’t know everything and really, that’s what I love about food, photography,  and blogging too, there is and endless array of stuff to learn.  My interest is constantly piqued by these subjects, my curiosity continually stirred.

Joy went onto explain that Scotch eggs are hard boiled eggs encased in sausage, rolled in Panko and deep fried.  They are a traditional Scottish bar food.   Further research revealed that this dish goes all the way back to 1738 and is still popular in gastropubs the world-wide, to date.

Hmm.  Well that just seemed interesting enough to try…and I am sure glad I did.  This is such a unique dish.  It’s rich and crispy, hot and satisfying.  It’s no wonder it’s served in bars…it is protein rich, super filling, and just the thing to soak up the effects of a deep brown ale or two.

I started with about a pound of bulk breakfast sausage.


I dug around in the fridge for six of the remaining Easter eggs.


I rummaged up a box of Panko, two fresh eggs (not hard boiled), and some chives.


Chop the chives and mix it into the sausage.  Form the sausage into a wheel and cut it into six separate sections.


Place the two fresh eggs in a bowl and add a couple tablespoons of water to make a wash.  Place about 1 1/2 cups Panko in another bowl, and a cup of flour in another bowl.  Now you have a breading station.


Take one of the peeled Easter eggs and roll them into the flour only.  Grab one portion of the sausage, flatten it in your hand to form a patty, and place the floured egg in the middle.


You are going to ever so gently, mold the sausage all the way around the egg so it is covering the entire surface.  Repeat this with each of the six eggs.


Now, here is the very complicated part.   I got this mixed up a few times, so if you do, don’t worry…everything will turn out just fine.  Roll each of the balls into the egg, the flour, back into the egg, and at last into the Panko…and repeat with all the balls.


Heat a cup and a half of vegetable oil in a sauce pan to 375.  Drop the balls into the hot oil.  Turn them every couple of minutes until the entire surface is golden brown.  You will need to cook them for about six to eight minutes to get them to brown and the sausage to cook all the way through.  I suggest you remove one, cut it in half, and make sure the sausage is cooked through.  This way you know about how long to cook them.  If it isn’t done, pop the sliced one into a 400 degree oven for a couple of minutes to finish cooking.

You end up with the most crispy little orb.


And as Yan Can Cook used to say on his show everyday when he was so proud of something wonderful he had just cooked… “Just look at that”.


I don’t think there’s anything more creative and fun you could do with the humble leftover Easter Egg.


What does your family do with leftover Easter eggs?  Please share a comment.  Thanks!

Scotch Eggs

Prep Time: 30 minutes

Serving Size: 6


  • Six hard boiled eggs
  • 1 lb bulk breakfast sausage
  • 1 small bunch chives
  • 2 fresh eggs (not hard boiled)
  • 2 Tbs water
  • 1 cup flour
  • 1 1/2 cups Panko breadcrumbs
  • 1 1/2 cups vegetable oil for frying
  • Pickles for garnish


  1. Peel the hard boiled eggs. Mix the sausage with the chopped chives and cut it into six equal pieces. Place the fresh eggs into a shallow bowl with the water and whip to form an egg wash. Place the flour and the Panko in each of two separate bowls. Roll each egg into the flour only. Mold each sausage piece around each egg. Roll the balls into the egg, flour, back into the egg, and into the Panko. Fry the balls in 375 degree oil for six to eight minutes until they are golden brown and the sausage is cooked through.



  1. I love your blog.. very nice colors & theme.
    Did you make this website yourself or did you hire someone to do it for
    you? Plz answer back as I’m looking to design my own blog
    and would like to find out where u got this from.
    thanks a lot

  2. These are so good!

  3. These look so good!

  4. Oh man do those look good……we get pee wee eggs from the egg farmer and these would make for great one bite poppers. I think I’m gonna have to try now, they look so yummy.

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