I was on a trip to London the first time I tried a Scotch egg, and I couldn’t believe I’d never tried one before that! These hearty little treats make a perfect pub snack, brunch party dish, picnic egg, or upscale appetizer. You can have them hot or cold, and a little side of mustard or ketchup never hurt anybody!
To make this homemade Scotch egg recipe special, I added five‑spice to the pork. What is five-spice, you ask? It’s an aromatic blend of spices used mostly in Chinese and Vietnamese cooking. A good five-spice blend brings a lovely balance of sweet, sour, salty, bitter, and spicy to every mouthful. I like a little kick, so I love to serve these with a homemade chili crisp to bring it all together.
First things first: What is it, and why do they call it a Scotch egg?
A Scotch egg is just a boiled egg wrapped in seasoned meat (usually sausage), coated in breadcrumbs, and then fried or baked to cook up the meat and crisp up the exterior. You can achieve different yolk consistencies with practice. The perfect Scotch egg is crispy on the outside and soft and savory in the middle. It’s called a Scotch egg because it’s British in origin, but today it’s well-loved around the world because of how simple and satisfying it is!
What is a five-spice egg?
The term “five-spice” refers to a spice blend that typically includes star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seed. In this spicy pork recipe you’ll use to cook these Scotch eggs, five‑spice powder adds complexity. Overall the blend could be described as sweet, warm, and peppery, with hints of licorice. Paired with the rich flavors of the pork and egg, it creates a flavor profile that’s slightly unexpected but absolutely delicious.
What pairs well with a Scotch egg?
Scotch eggs are versatile—even when you make them with five-spice like me! They’re great as-is or dipped in your favorite condiments. Some of my dipping recommendations are Dijon mustard, whole grain mustard, ketchup, spicy ketchup, chutney, or relish. I LOVE serving these with my homemade chili crisp recipe on the side. They also go great with green salads, cornichons, pickles, and potato salads, and they’ll look great on your next brunch spread, too!
How are you supposed to eat a Scotch egg?
One of the best things about Scotch eggs is that you can eat them hot or cold. I like to cut them in half to really show off the beautiful cross-section, then dip them in mustard or add a little dollop of chili crisp (get my recipe here or by clicking the link at the end of this post). Or, if you’re having a picnic, you can skip cutting them in half and enjoy them straight from the container. They are especially delicious hot from the fryer on a chilly day!
How to Make a Perfect Scotch Egg at Home
Here are a few of my best tips to help you get your Scotch eggs just right:
- Boil your eggs for six minutes to get that perfect soft‑set center.
- After cooking, chill the eggs. Once they’re chilled, peel them carefully so you get a smooth surface. This will make things easier when you add the meat!
- Choose pork with a good fat content so it stays nice and juicy (see note below).
- Coat them generously with the breadcrumb mixture for a beautiful crunch. I’ll give you all the details in the recipe below!
- Chill again before frying so the shape holds better.
- Frying at the right temperature (about 350 °F) makes all the difference. Too hot, and the outside browns before the inside is done. Too cool and they’ll absorb too much oil. I recommend keeping your thermometer handy!
How do you make baked Scotch eggs with five-spice?
This recipe is for the fried version—you can use a deep fryer if you have one, or you can use a deep, heavy-bottomed pot.
What kind of sauce or dip is good with Scotch eggs?
Like I said before, these little guys are pretty versatile. They will pair well with a wide variety of different flavors, from ketchup and mustard to relish, aioli, and chutney. My favorite condiment for this recipe is my homemade chili crisp. It adds texture, spice, and a rich umami note that really elevates the whole dish.
What’s the best pork to use for a Scotch egg?
For the juiciest, most flavorful result, use ground pork shoulder with a fat content between 25 and 30%. Supermarket ground pork works fine, but very lean meat can come out a bit too dry. A great alternative is breakfast sausage meat (just make sure you remove it from its casing completely). Fattier meat makes a softer, more luscious pork layer around the egg.
By the way, I make my own chili crisp for this recipe—and it’s so worth the extra effort!
If you’ve never tried chili crisp before, you are missing out. You can tailor it to your personal spice tolerance, and it makes almost everything taste better. You can get my homemade chili crisp recipe at the link below!
Five-Spice Pork Scotch Egg Recipe with Mary’s Homemade Chili Crisp
A twist on the classic, these five‑spice pork Scotch eggs are crispy, flavorful, and perfect for brunch parties, picnics, and so much more. Paired with house-made chili crisp, they’re delicious hot or cold!
Ingredients
Instructions
- Bring a saucepan of water to a simmer. Add 4 of the eggs and cook for 6 minutes. Transfer immediately to an ice bath and set aside while you prepare the pork.
- In a mixing bowl, add the pork, scallions, ginger, garlic, soy sauce, wine, sesame oil, five-spice, white pepper and salt. Mix thoroughly with your hands until well combined. Let this mixture sit for a couple of minutes while you carefully peel the eggs.
- Next, line a baking sheet pan with parchment. Dividing the pork mixture into 8 equal portions, make a rough ball and then flatten them on the parchment into discs, roughly 3 inches in diameter.
- Lightly wet your hands with water and hold one of the discs in the palm of your hand. Place a peeled egg in the middle, then place a second disc on top. Tease the edges together all the way around the egg, pinching to seal and then smoothing the surface. Set the wrapped egg back onto the pan and repeat with the remaining eggs.
- Now prepare three shallow bowls: one with flour, one with the 2 reserved beaten eggs, and one with the panko and sesame seeds (make sure you mix the panko and sesame seeds together).
- Lightly roll each wrapped egg in flour until it’s completely coated, then roll it in the beaten egg, then coat thoroughly in breadcrumbs. Place the breaded eggs on a plate or board and chill for 20 to 30 minutes to let them firm up.
- If you have a deep fryer, go ahead and use that for cooking. Otherwise, heat about 3 to 4 inches of oil in a deep, heavy pan (like a Dutch oven) until it reaches 350 °F.
- Fry the scotch eggs in pairs for 6 to 8 minutes, turning and basting frequently until golden brown. When the pork reaches at least 145 °F internally, it’s done. You might need to adjust the heat of the oil because the Scotch eggs will reduce the temperature as soon as they touch the oil. Keep your thermometer handy and check the oil again once the eggs are in. Once they’re cooked, place the eggs on paper towels to drain off excess oil.
- To serve, cut each Scotch egg in half and place it, cut side up, on your serving dish. Spoon chili crisp generously over the top. Garnish with cilantro and sliced scallion. Offer lime wedges for squeezing at the table. Enjoy!
