Gordon Ramsay’s Scotch Eggs Recipe

This Gordon Ramsay-Inspired Scotch Eggs Recipe is a crispy and savory recipe, which is made with breakfast sausage and soft-boiled eggs. It’s the perfect party appetizer, ready in about 31 minutes.

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Gordon Ramsay’s Scotch Eggs Recipe Ingredients

• 5 large eggs (1 extra for backup)
• 1 bunch fresh chives, chopped
• 3 sprigs parsley, chopped
• 280g breakfast sausage (casings removed)
• 15g prepared mustard
• 5g kosher salt
• 1g black pepper
• 1g grated nutmeg
• 40g all-purpose flour
• 1 large egg (beaten, for coating)
• 100g panko breadcrumbs
• 1.4 liters vegetable oil (for frying)

How To Make Gordon Ramsay’s Scotch Eggs

1. Boil the eggs: Bring a pot of water to a boil. Gently lower in 4 of the eggs and cook for 4–7 minutes, depending on how jammy you like your yolks (4-5 minutes for very runny, 7 for firm). Immediately transfer them to an ice bath to cool completely, then peel them very gently.
2. Prepare the sausage mixture: In a bowl, combine the sausage meat, mustard, chopped herbs, salt, pepper, and nutmeg. Mix until just combined.
3. Wrap the eggs: Divide the sausage mixture into 4 equal portions. Flatten one portion into a thin disc in your hand and carefully wrap it around a peeled, boiled egg, ensuring the egg is completely and evenly encased.
4. Bread the eggs: Set up three shallow dishes: one with flour, one with the remaining 1 egg (beaten), and one with panko breadcrumbs. Dredge each sausage-wrapped egg first in flour, then dip it in the beaten egg, and finally, coat it thoroughly in the panko breadcrumbs.
5. Fry the Scotch eggs: Heat the oil in a deep pot to 325°F (165°C). Working in small batches, carefully fry the eggs for 4–6 minutes, turning occasionally, until the sausage is cooked through and the outside is deep golden brown and crispy.
6. Serve: Use a slotted spoon to transfer the cooked Scotch eggs to a wire rack to drain. Let them cool slightly, then slice in half and serve warm.

Recipe Tips

• How do I keep my Scotch eggs from falling apart? For extra insurance, you can place the fully breaded Scotch eggs in the freezer for about 10 minutes before frying. This helps the sausage and breading firm up, which reduces the chance of them splitting in the hot oil.
• How do I get an extra crispy crust? For an even crunchier coating, you can double-dredge the eggs. After the first coating of panko, dip them back into the beaten egg and then into the panko a second time.
• How do I keep the bottom from getting soggy? After frying, always drain the Scotch eggs on a wire rack, not on paper towels. This allows air to circulate all around, keeping the bottom crust just as crispy as the top.
• Why shouldn’t I overcrowd the pan? Frying in small batches is essential. Adding too many Scotch eggs at once will cause the oil temperature to drop significantly, which will result in a greasy, soggy coating instead of a light and crispy one.

What To Serve With Scotch Eggs

Scotch eggs are a classic British pub snack. They are fantastic served with:

• A sharp, tangy mustard like Dijon or a whole grain mustard for dipping
• A sweet and tangy chutney, like a piccalilli or a tomato chutney
• A simple green salad with a sharp vinaigrette to cut the richness

How To Store Scotch Eggs

Refrigerate: Store leftover cooked Scotch eggs in an airtight container in the refrigerator for up to 3 days. They are also delicious served cold. Reheat: For the best results and to re-crisp the exterior, reheat them in a 375°F (190°C) oven or an air fryer for 5-10 minutes until heated through.

Scotch Eggs Nutrition Facts

• Calories: 374kcal
• Carbohydrates: 25g
• Protein: 20g
• Fat: 20g
• Saturated Fat: 6g
• Sodium: 950mg

Nutrition information is estimated per egg and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay’s Eggs Benedict Recipe
• Gordon Ramsay’s Deviled Eggs Recipe
• Gordon Ramsay Spicy Mexican Eggs Recipe