Tested till perfect Scotch Eggs
Scotch Eggs
Ryan Brook/TC Media

Scotch Eggs

When cooking the eggs, undercook them by one to two minutes to get slightly soft yolks that won't turn green after frying. Serve these crispy and delicious eggs hot or cold and cut in half, with Dijon mustard or hot sauce on the side.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: April 2013

Recipe3 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 8 minutes
  • Total time 15 minutes
  • Portion size 4


  • 1 1raw eggeggs
  • 1 tbsp 1tbspDijon mustard
  • 4 4medium-cooked eggseggs, peeled
  • 1 tbsp 1tbspall-purpose flour
  • 1 lb 1lbsweet Italian sausagesweet Italian sausages or country sausage or bangers
  • 1/2 cup 1/2cuppanko bread crumbs or fresh bread crumbs
  • vegetable oil, for deep-frying
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In bowl, whisk raw egg with mustard; set aside.

Toss medium-cooked eggs in flour to coat. Remove sausages from casings; divide and shape into 4 patties. Encase each egg in sausage patty, pinching seams to seal. Brush sausage with mustard mixture; toss with panko.

Into deep-fryer or Dutch oven, pour enough oil to come 3 inches (8 cm) up side. Heat until deep-fryer thermometer registers 325ºF (160ºC). Cook eggs until golden and instantread thermometer inserted into sausage reads 160ºF (71ºC), about 6 minutes. Drain on paper towel-lined plate.

Nutritional Information Per serving: about

cal 467 pro 24g total fat 37g sat. fat 10g
carb 8g dietary fibre 0 sugar 6g chol 269mg
sodium 857mg potassium 361mg

% RDI:

calcium 5 iron 15 vit A 8 vit C 2
folate 15
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