Elevated Scotch Eggs with Mustard Mayo

Elevated Scotch Eggs Recipe My Weekend Snacks Treat

By Emma PrescottSeptember 21, 2025

Table of Contents

Recipe Introduction: Level Up Your Scotch Eggs!

Fancy some epic weekend snacks ? Are you bored of the usual crisps and dips? Honestly, who isn’t? Get ready for an upgrade! These aren't your average shop bought snacks.

We're talking Elevated Scotch Eggs with creamy homemade mustard mayo !

What's So Special About These Scotch Eggs?

Scotch eggs are pure British pub food at home . They are thought to have originated in London in 18th century, and are an important part of British culinary heritage.

These Gourmet Scotch Eggs take things up a notch! It will take about 1 hour 25 minutes to complete. You will get 4 servings.

Perfect for showing off your cooking skills.

They're delicious served cold. They are great for summer Picnic snacks .

Why You'll Love This Scotch Egg Recipe

These Runny Yolk Scotch Eggs are seriously moreish. The perfectly cooked egg with a soft, golden yolk is the star.

Then, there is the seasoned sausage meat and crispy breadcrumb coating. Forget boring snacks! Plus, they are packed with protein to keep you going.

This is the stuff that dreams are made of.

These elevated scotch eggs are perfect as party appetizers . They are great for a posh fancy brunch recipes . This Scotch egg recipe is a great way to impress your mates.

I actually made these for my sister's birthday party. They were gone in minutes!

Ready to dive in? Let's gather our ingredients and make some magic!

Ingredients & Equipment: The Key to Elevated Scotch Eggs

Elevated Scotch Eggs with Mustard Mayo presentation

Right then, let's talk about what you need to nail these gourmet scotch eggs . Honestly, it's not too complicated, but quality ingredients make a massive difference for your weekend treat recipes.

We're aiming for runny yolk scotch eggs , you know? That’s the dream!

Main Ingredients: Let's Get Specific

Okay, pay attention, buttercup! Here’s the breakdown.

Eggs: 4 large, free range eggs. Seriously, good quality eggs are key.
Vinegar: 1 tbsp white vinegar. This helps the egg whites coagulate when poaching.
Sausage Meat: 500g (1.1 lbs) of proper pork sausage meat. Lose the casings if they’re there. Look for a high meat content no watery stuff, yeah?
Fresh Herbs: 1 tbsp chopped fresh sage, 1 tbsp chopped fresh parsley. Fresh is always better, innit?
Spices: 1/2 tsp ground mace (or nutmeg if you're out). Gives a warm, subtle flavor.
Flour: 100g (about 1 cup) all-purpose flour, seasoned with salt and pepper.
Eggs (for coating): 2 large, free range eggs, beaten.
Panko Breadcrumbs: 150g (around 3 cups) panko breadcrumbs. For a crispy coating.
Mayonnaise: 100ml (just under 1/2 cup) good quality mayonnaise.
Mustard: 1 tbsp Dijon mustard, 1 tsp English mustard. A powerful combination!
Lemon Juice: 1/2 tbsp lemon juice.
Cayenne Pepper: Pinch of cayenne pepper (optional).
Vegetable Oil: For deep frying.

Seasoning Notes: Flavors That Pop

These elevated scotch eggs are all about balanced flavors. Don't skimp on the herbs. The mace or nutmeg adds a subtle warmth.

It makes the sausage mix feel special. For the mustard mayo, the Dijon brings depth. The English mustard gives a sharp kick.

You want a zingy contrast to the richness of the egg and sausage. No English mustard? Use a bit more Dijon and a tiny pinch of mustard powder.

The homemade mustard mayo is a game changer, and much better than store-bought.

Equipment Needed: Keep it Simple

Right, you don't need a fancy kitchen for this Scotch egg recipe . Here’s the bare minimum.

Large saucepan: For poaching the eggs.
Slotted spoon: For rescuing those precious eggs.
Shallow dishes: 3 of them, for the breading station.
Deep fryer or large, heavy bottomed pan: For frying. A deep pan works just fine.
Thermometer: Optional, but recommended for the oil. Aim for 175° C ( 350° F) .
Wire rack: For draining the cooked scotch eggs.
Food thermometer: Optional, but smart to check the sausage is cooked properly. Aim for an internal temperature of 71° C/ 160° F .

And that’s it! Gather your bits, put on some tunes, and get ready to make some proper British pub food at home .

These are brilliant picnic snacks or party appetizers , you know?

Cooking Method

Prep Steps

Right, let's get this show on the road. First things first, mise en place is crucial. Honestly, prepping everything beforehand saves you from a proper kitchen meltdown later.

Get your eggs, sausage, breadcrumbs, and mayo ingredients all lined up.

Now, I always peel my eggs under cold running water. It's a game changer! You know, those pesky shell bits? Gone.

Oh, and chuck your wrapped eggs in the fridge for 30 minutes before breading them. Trust me.

A quick note on safety: Hot oil is no joke, yeah? Keep a close eye on that temperature. And for heaven's sake, don't drop the eggs in from a great height!

step-by-step Process

These elevated scotch eggs are the bomb, especially served as weekend snacks .

Gently boil your eggs for exactly 6 minutes for that perfect runny yolk . Get them straight into ice water to stop cooking.
Mix your sausage meat with sage, parsley, and mace. Season well. Think proper British pub food at home vibes, but fancier.
Divide the sausage meat and carefully wrap each egg. Make sure there aren't gaps to avoid explosions. Chill for 30 minutes .
Set up your breading station: Flour, beaten eggs, then panko breadcrumbs.
Coat those sausage wrapped eggs, making sure every bit is covered.
Heat your oil to 175° C ( 350° F) . Fry the eggs for 6- 8 minutes , till golden.
Drain them on a wire rack. Check the sausage's internal temp. It needs to be 71° C/ 160° F .
Whisk together the mayo, mustards, lemon juice, and cayenne for your mustard mayo. Oh my gosh, so tasty!

Pro Tips

Here's a little something I learned the hard way. If your sausage meat is too warm, it'll melt in the oil.

Chilling is key! And using panko breadcrumbs gives you that amazing crunch.

Fancy adding a bit of spice? A pinch of chili flakes in the sausage is chef's kiss . Homemade mustard mayo ? Absolute must. I never buy it from the shops anymore.

And if you’re planning a picnic or party appetizers , you can make the Scotch eggs ahead of time and reheat them in the oven.

These are just amazing weekend treat recipes or fancy brunch recipes . Enjoy this gourmet scotch eggs treat!

There is many option for serving this scotch egg recipe . I like to make potato wedges and put some runny yolk scotch eggs on the side with a pint of my finest Ale.

Recipe Notes for Epic Scotch Eggs

Alright, mate! So, you're gonna have a go at these Elevated Scotch Eggs ? Good on ya! Before you dive in, let's have a proper chinwag about a few things that'll make your weekend snacks even better.

Honestly, these aren’t your average picnic snacks , and a bit of know how goes a long way.

Serving Suggestions: A Proper Presentation

Okay, so you've made these amazing gourmet Scotch eggs . Time to show them off! Forget chucking them on a plate.

Think fancy! I like to halve mine and arrange them on a bed of fresh rocket. A dollop of that homemade mustard mayo alongside? Chef's kiss! For sides, some crispy potato wedges or a simple green salad does the trick.

Wash it down with a pint of local brew, proper British pub food at home style.

Storage Tips: Keep 'Em Fresh

Right, so you've got some leftovers? (Highly unlikely, but let's be prepared). Pop those bad boys into an airtight container.

They'll be good in the fridge for about three days, no worries. Freezing? Hmm, I wouldn't recommend it. They tend to get a bit soggy on the defrost.

Reheating? Oven's your best bet. Warm them through gently to keep that runny yolk Scotch eggs vibe alive.

Variations: Make It Your Own

Fancy a bit of a twist? Go for it! If you're watching your carbs, ditch the panko breadcrumbs. Use crushed almonds instead.

Boom! gluten-free Scotch egg recipe . Fancy a vegetarian version? Try using vegetarian sausage meat! Honestly, the possibilities are endless. Remember, though, these are your party appetizers , so you want them to be something special!

Nutrition Basics: The Good Stuff

Okay, let's be real: these aren't health food, haha. But! They do have some goodness in them. You get protein from the eggs and sausage, and those lovely fats keep you feeling full.

Just remember, everything in moderation, yeah?

So there you have it! All the extra bits and bobs to make your Elevated Scotch Eggs a smash hit.

Don't be scared to experiment, and most importantly, have a laugh! This weekend treat recipe is all about having some fun in the kitchen.

You've got this!

Runny Yolk Scotch Eggs The Ultimate Weekend Treat

Frequently Asked Questions

How do I get perfectly runny yolks in my Scotch eggs? Is there a "hack" for these weekend snacks?

Achieving that glorious runny yolk is all about timing! Soft boil your eggs for around 6 minutes (adjust slightly based on egg size), then immediately plunge them into ice water to stop the cooking process.

Peeling gently is key a few taps all over to crack the shell, then peel under cold running water works wonders.

My sausage meat keeps cracking when I fry the Scotch eggs. What am I doing wrong?

Cracking can be a right pain, but it's easily fixed. First, ensure the sausage meat completely encases the egg with no gaps. Secondly, chilling the assembled Scotch eggs in the fridge for at least 30 minutes before breading helps the sausage firm up and adhere better.

And finally, make sure your oil temperature is consistent not too hot, not too cold around 175°C (350°F) is ideal.

Can I make these elevated Scotch eggs ahead of time? What's the best way to store them?

You can certainly prep these in advance. Assembled, breaded Scotch eggs can be stored in the fridge for up to 24 hours before frying. Once fried, they are best enjoyed immediately for that perfect runny yolk.

If you need to reheat them, do so in a preheated oven at 180°C (350°F) for about 10-15 minutes, but be warned, the yolk may cook further.

I'm trying to be a bit healthier, are there any lower calorie variations for these weekend snacks?

Absolutely! You could try using leaner sausage meat, like chicken or turkey sausage. Another option is to bake the Scotch eggs instead of frying them bake at 200°C (400°F) for about 20-25 minutes, turning halfway through.

You can also swap the regular mayonnaise for a lighter Greek yogurt based sauce to cut down on fat. Consider serving with a big side salad too, to keep it balanced.

Can I use different herbs or spices in the sausage meat for my Scotch Eggs?

Get creative! While sage and parsley are classic, feel free to experiment. Try adding a pinch of chili flakes for a bit of heat, or some rosemary and thyme for an earthier flavour. A little bit of smoked paprika can also add a lovely depth. Just remember to taste as you go and adjust the seasoning to your liking.

What's the best way to tell if the sausage meat is cooked through when frying these weekend snacks?

The most reliable way is to use a food thermometer. The internal temperature of the sausage meat should reach 71°C (160°F). If you don't have a thermometer, you can cut one open after frying the sausage should be cooked through with no pink remaining. Remember, safety first!