How to Make a Scotch Egg

by Chez Fred

Traditionally is served with a hard boiled egg. A big thank you to Chef Long that came over to make and snack it.


  • Egg
  • Breadcrumbs
  • Flour
  • Oil
  • Sausage
  • Instructions

    Step 1

    Rainy day.

    Step 2

    Go to a Scottish/British convenience store.

    Step 3

    Get some traditional sausage.

    Step 4

    This will be enough for a couple of days.

    Step 5

    Walk back

    Step 6

    Eat a cupcake on your way.

    Step 7

    Take the subway if its faster.

    Step 8

    Open the sausage package

    Step 9

    Undo the knots.

    Step 10

    Unwrap the casing

    Step 11


    Step 12

    Take the eggs out of the fridge so they temper properly before you cook them.

    Step 13

    Put the timer on when you drop the eggs. You can follow the soft boil egg guide for this steps.

    Step 14

    Fill a bowl with ice.

    Step 15

    Add some water

    Step 16

    Chill the eggs down when the timer goes off. It's really important to have a good amount of ice.

    Step 17

    You can add spices and season your sausage filling accordantly to your taste. Salt and pepper would be good. Feel free to add some spicy element to it.

    Step 18

    Mix mix.

    Step 19

    Wash your hands after.

    Step 20

    Put a little bit on top of plastic wrap

    Step 21

    Cover with another layer of plastic wrap.

    Step 22

    Flatten out

    Step 23

    You can use the rolling pin

    Step 24

    Crack the eggs and peel them very carefully

    Step 25

    Use a spoon

    Step 26

    Or your hands

    Step 27

    It's ok if you loose one. You can snack it with some salt and pepper.

    Step 28


    Step 29

    Do a sausage egg ravioli

    Step 30


    Step 31

    Round them up or make a egg shape

    Step 32

    Only two survived

    Step 33

    With the rest of the meat

    Step 34

    Save it and do some "albondigas". You can also freeze it.

    Step 35

    Get your egg wash, flour and breadcrumbs ready.

    Step 36

    Heat up some oil. You can also choose to just bake the eggs.

    Step 37


    Step 38

    Egg. Add some buttermilk if you from the south.

    Step 39

    Breadcrumbs. Feel free to add herbs and/or spices to this mix.

    Step 40

    Oil between 350 and 400. If you don't have a thermometer just use your judgement.

    Step 41

    Absorbent paper ready.

    Step 42

    Fry them. This is optional. It gives them a nice color.

    Step 43

    Baste if you are not deep frying.

    Step 44


    Step 45

    Put them in a oven proof dish

    Step 46

    In the oven.

    Step 47

    Eight minutes. It will depend on how thick you did your sausage wrapping.

    Step 48

    At 375F

    Step 49

    Set the table

    Step 50

    You can always proof it to see if the sausage is cooked. If it feels cold (shouldn't) put them back in the oven.

    Step 51


    Step 52

    Runny yolk.

    Step 53

    Salt and pepper

    Step 54

    Eat it with some sauce américaine or/and mustard

    Step 55

    Go for it.

    Step 56


    Step 57

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