Scotch Eggs {with Sriracha Mayo}
Prep time
Cook time
Total time
While Scotch Eggs are fantastic served warm with a drizzle of Sriracha Mayo, they also become a great next day grab-and-go picnic food.
Serves: 5
For Scotch Eggs...
  • 7 large eggs
  • 1 lb. breakfast sausage
  • ½ cup flour
  • 1 cup panko breadcrumbs
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • ¼ tsp. cayenne pepper
  • canola oil for deep frying
For Sriracha Mayo...
  • ¼ cup mayonnaise
  • 1 Tbl. Dijon mustard
  • 1-2 tsp. Sriracha sauce, or to taste
For Scotch Eggs...
  1. In a medium saucepan, cover 5 eggs with 1-inch cold water. Bring to a boil and continue cooking for 3 minutes. Meanwhile prepare an ice bath. After 3 minutes of boil, remove eggs with a slotted spoon and place in ice bath until cooled. Carefully peel.
  2. Form sausage into 5 oval shaped patties, about twice the size of an egg.
  3. Set up a breading station with three bowls. Put flour in one. Beat two remaining eggs in another. Add panko and seasoning to a third bowl.
  4. Dry peeled eggs, roll them in flour, then place onto sausage patties. Using wet hands (or disposable gloves), shape sausage around egg, being sure egg is completely encased. Then dip into flour, then egg, then panko being sure sausage is completely coated in crumbs. Refrigerate coated eggs while oil comes up to temp.
  5. In a heavy pot, heat about 2-inches of canola oil to 375 degrees. Working in batches, fry eggs until nicely browned on all sides, about 6-8 minutes. Transfer to a baking dish and bake at 350 for about 10 minutes or until instant read thermometer inserted into sausage reads 165 degrees. To serve, slice eggs into quarters, then drizzle with Sriracha Mayo.
For Sriracha Mayo...
  1. Combine ingredients in a small bowl, then transfer to a squeeze bottle or plastic bag. Drizzle over Scotch Eggs.
Recipe by Lemony Thyme at