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Scotch Eggs

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Scotch Eggs
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  • Prep 30 min
  • Total 30 min
  • Servings 6
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Ready in 30 minutes, to make our tasty Scotch eggs, all you need are sausage, mustard, hard-cooked eggs and oil for frying.
By Rachel Rappaport
Created Apr 11, 2012


  • 1 lb bulk pork sausage
  • 1/2 teaspoon yellow mustard
  • 6 hard-cooked eggs, peeled
  • Canola oil for deep-frying


  • 1
    In small bowl, stir together sausage and mustard. Divide mixture into 6 equal pieces. Flatten each into round 3 to 4 inches in diameter and 1/4 inch thick.
  • 2
    Place 1 egg in center of each sausage round; fold sausage around egg to cover completely.
  • 3
    In 3-quart heavy saucepan or deep-fat fryer, heat 3 inches oil to 350°F. Place sausage-wrapped eggs in hot oil; fry 3 to 5 minutes or until each side is golden brown. Drain on paper towel-lined plate. Serve warm or cold.

Tips from the Betty Crocker Kitchens

  • tip 1
    Don’t want to fry? Bake the eggs in a 350°F oven for 10 minutes.
  • tip 2
    Make perfect hard-cooked eggs. Place eggs in saucepan; fill with cool water until water is 1 inch above eggs. Heat to boiling. Remove from heat. Cover saucepan; let stand 15 minutes. Drain; cool eggs before peeling.


Nutrition Facts are not available for this recipe
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