Runny Yolk Chorizo Scotch Eggs Crispy, Smoky & Packed with Flavour!

Crispy on the outside, rich and smoky on the inside, with a perfectly runny yolk at the centre! In this post I’ll show you how to make chorizo scotch eggs step by step, from soft-boiling the eggs to wrapping, breading, and deep frying for that golden, crunchy finish. A flavour-packed twist on a classic, perfect served warm as a snack, starter, or picnic treat.

Watch The Recipe Video Below

Runny Yolk Chorizo Scotch Eggs Crispy, Smoky & Packed with Flavour!

Chorizo Scotch Eggs with Runny Yolks (Makes 6)

Ingredients

Eggs

6 medium or large eggs (plus 1–2 extra as backup, optional but recommended)

Ice-cold water (for cooling)

Meat filling

350g x Sausage Meat

100g x Chorizo, finely diced(Alternatively use 450 g sausage meat for plain scotch eggs)

2 tsp x Smoked Paprika

½ tsp x Garlic Powder

1 tsp x Dried Oregano

For coating

Plain (all-purpose) flour

2 eggs, beaten

Breadcrumbs

For frying

Sunflower oil or vegetable oil (enough to half-fill your pan)

Method

Soft-boil the eggs for runny yolks

Bring a pan of water to a rolling boil. Carefully lower in 6 eggs. Boil for exactly 6 minutes.

For hard-boiled centres instead, cook for 10–12 minutes.

Remove the eggs and immediately plunge them into ice-cold water. This stops the cooking and helps the shells peel more easily. Leave the eggs to cool completely.

Prepare the meat mixture

Place the sausage meat in a mixing bowl. Finely dice the chorizo and add it to the bowl.

Add 2 tsp smoked paprika, ½ tsp garlic powder 1 tsp dried oregano. Mix thoroughly until everything is evenly combined.

Portion the meat

Divide the mixture into 6 equal portions (about 75 g each). Wash your hands, then lightly wet them with cold water to prevent sticking. Roll each portion into a ball and set aside.

Peel the eggs 

Gently tap each egg to crack the shell. Carefully peel away the shell, taking extra care as the yolks are soft and the eggs are delicate. If any egg breaks, discard or use a spare.

Wrap the eggs

Lightly wet your hands again. Take one portion of meat and flatten it into a disc in your palm. Place a peeled egg in the centre. Gently wrap and mould the meat around the egg until it is fully and evenly enclosed. Repeat with the remaining eggs.

Breadcrumb the scotch eggs

Prepare three shallow bowls: one with flour, one with beaten egg, and one with breadcrumbs.For each wrapped egg, roll in flour until evenly dusted. Dip into the beaten egg to coat. Roll in breadcrumbs until fully and evenly covered. Set aside and repeat for all eggs.

Heat the oil

Fill a deep, heavy pan halfway with sunflower or vegetable oil. Heat the oil to 180°C.

Deep fry in batches

Carefully lower 1–2 scotch eggs into the hot oil (don’t overcrowd). Fry for exactly 8 minutes, turning occasionally for even browning. When deep golden and cooked through, remove with a slotted spoon. Drain on a cooling rack over a tray or on a plate lined with kitchen paper. Repeat until all scotch eggs are cooked.

Serve

Leave to rest for a minute or two, then cut one open to reveal the runny yolk.

Serve warm.

You should end up with crisp, golden breadcrumbs, a flavourful chorizo-studded sausage layer, and a perfectly soft, runny egg yolk in the centre.