Scotch Egg

One of the joys of watching food travel shows is stumbling upon dishes I’ve never encountered before and that’s exactly how I discovered Scotch Eggs. I was watching Anthony Bourdain: Parts Unknown, specifically the episode set in London, when this hearty, golden-brown snack caught my eye. It’s a soft or hard-boiled egg, wrapped in seasoned sausage meat, coated in breadcrumbs, then deep-fried to crispy perfection. I knew I had to try making it myself.

Scotch Eggs are believed to have originated in England. They’ve become a beloved part of British pub fare and picnic spreads. While they might look simple, the contrast between the crisp outer layer, flavorful sausage, and creamy egg center makes every bite surprisingly satisfying.

Inspired by that episode and Bourdain’s unmistakable curiosity, I gave Scotch Eggs a shot in my kitchen and here’s how it turned out.

1. Prepare all the ingredients needed.

• Ground Sausage or Ground Beef
• Mustard
• Parsley
• Bread crumbs
• Flour
• Egg
• Salt 
• Pepper
• Nutmeg
• Oil

2. Boil eggs.

3. Once the eggs are cooked, bathe them in ice-cold water and peel.

4. The traditional recipe calls for sausage fillings but I only have ground beef with me, which works fine as well.

5. Combine meat with mustard, parsley, salt, pepper and nutmeg.

6. Get a cling wrap and spread meat flat over it.

7. Fill this with egg and wrap.

8. Roll in a bowl of flour, dip in egg and coat with bread crumbs.

9. Deep fry.

10. Your Scotch Egg is now done and ready to be served.