Scotch Eggs
A high-protein, low-carb take on the British classic. A jammy soft-boiled egg wrapped in seasoned turkey sausage and baked until golden — no breadcrumbs, no frying, no guilt. Great for meal prep, a grab-and-go breakfast, or a satisfying snack.
- 6 large eggs
- 1 lb turkey sausage, casings removed
- ½ tsp paprika
- — salt & black pepper, to taste
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1
Preheat the oven
Preheat oven to 375°F. Line a baking sheet with foil and place a wire rack on top. Set aside.
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2
Soft-boil the eggs
Place eggs in a saucepan and cover with cold water by about an inch. Bring to a full boil over medium-high heat. Once boiling, remove the pot from heat, cover, and let sit for exactly 6 minutes for a slightly jammy yolk. Transfer immediately to an ice bath or bowl of cold water to stop the cooking.
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3
Peel the eggs
Once the eggs are cool enough to handle, gently peel and set aside. Handle them carefully — soft-boiled eggs are more delicate than hard-boiled.
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4
Season the sausage
Combine the turkey sausage, paprika, salt, and pepper in a bowl. Mix with your hands or a stand mixer until the seasoning is evenly distributed. Divide into 6 equal portions.
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5
Wrap the eggs
Flatten one portion of sausage into a thin, even patty in your palm. Place a peeled egg in the center and gently wrap the sausage up and around the egg, pinching the seams closed and smoothing the surface so it's evenly covered with no gaps. Repeat with the remaining eggs.
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6
Bake
Place the wrapped eggs on the wire rack and bake at 375°F for 20–25 minutes, until the sausage is cooked through and golden brown on the outside. The internal temperature of the sausage should reach 165°F.
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7
Rest & serve
Let rest for 5 minutes before serving. Slice in half to reveal the yolk and serve warm or at room temperature.
- Ice bath is key: Transferring the eggs to cold water immediately stops the cooking and makes them much easier to peel cleanly.
- Yolk preference: 6 minutes gives a jammy, slightly soft center. If you prefer a fully set yolk, leave the eggs covered for 8–9 minutes instead.
- No gaps in the sausage: Make sure the sausage coating is sealed with no cracks or thin spots — gaps let steam escape and can cause the egg to dry out during baking.
- Flavor boost: Add a pinch of garlic powder, onion powder, or red pepper flakes to the sausage mixture for extra depth.
- Meal prep: Scotch eggs keep well in the fridge for up to 4 days. Reheat in the oven or air fryer at 350°F for 8–10 minutes to keep the sausage from getting rubbery.