scotch eggs.

I love trends. If I read about or hear someone mention any of the following words: trend, hot, new, the thing, etc… you’ve got me hooked. Especially in the food and restaurant world!

Last month, I read about Scotch Eggs in Bon Appétit magazine’s “Top 25 Food Trends of 2012” article. First of all, awesome idea for an article! Second, as soon as I read about Scotch Eggs, I knew I had to try it immediately. What is a Scotch Egg? Basically, it’s a cooked egg covered in sausage meat that is then breaded and fried (or baked). It sounds like a heart attack for breakfast, I know… but it is a delicious heart attack. Scotch Eggs are already a big hit in European pubs, and are becoming quite popular here as well. In fact, Chris & I recently tried out Againn, a DC gastropub, and saw that Scotch Eggs were on the bar menu.



Scotch Eggs (courtesy of Bon Appétit)


  • 6 large eggs
  • 1 cup all-purpose flour
  • 1 cup finely crushed corn flakes <-I used crushed gorgonzola crackers
  • 7 ounces (3/4 cup) fresh breakfast sausage, casings removed (if necessary)
  • Vegetable oil (for frying)
  • Kosher salt, freshly ground pepper
  • Mustard
  • Special Equipment: A deep-fry thermometer*
  • Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill pan with ice water to cool eggs.Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water; cover and chill until cold. DO AHEAD:Can be made 1 day ahead. Keep chilled.
  • Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. Repeat with remaining sausage and eggs.
  • Whisk remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat. DO AHEAD:Can be made 1 day ahead. Keep refrigerated, uncovered.
  • Attach a deep-fry thermometer to side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.


*Note: I do not own a deep-fry thermometer, and I don’t know much about frying in general. (See my attempt at taquitos.) I searched online, and did find some helpful tips though. I also looked at this guide to determine that it was okay to use grape seed oil for frying. Getting around my lack of a deep-fry thermometer turned out to be easy. As this website put it: “The easiest, and safest, method I have found is to stick the end of a wooden spoon into the oil. If you see bubbles form around the wood and they start to float up, your oil is hot enough to cook with.” Great tip!

The Scotch Eggs were absolutely incredible. The crunch and saltiness of the exterior combined with the firm goodness of the interior turned out to be quite the explosion of flavor. As you might imagine, the process of making them did take awhile. I actually made these eggs during the week between Christmas and New Year’s, on a day when Chris and I were both working from home. After I posted a picture of the result on Facebook, my Australian friend (see, Scotch Eggs are so hip!) suggested a recipe that I think would be a little easier–and healthier too–because it involves baking instead of frying. I will have to try it out next time.

Enjoy! I’ll do my best to keep you all updated with all of the hippest trends I can find. :)

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