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Chorizo Scotch eggs with a runny yolk

Scotch egg halved on salad greens, served on a white plate. The yolk is vibrant and runny. Wooden table background.

By Tom · Updated

Jump to recipe
  • Serves 6
  • About 41 min
  • Takes a bit of care

Crispy on the outside, rich and smoky on the inside, with a perfectly runny yolk at the centre. A flavour-packed twist on a classic, perfect served warm as a snack, starter, or picnic treat. Runny yolk chorizo Scotch eggs crispy, smoky & packed with flavour.

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The recipe

Chorizo Scotch eggs with a runny yolk

Crispy on the outside, rich and smoky on the inside, with a perfectly runny yolk at the centre.

  • Serves 6
  • 15 min prep
  • 26 min cooking
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Scale
6 servings
Measurements

Ingredients

Eggs

Meat filling

For coating

For frying

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

Soft-boil the eggs for runny yolks

  1. Step 1

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

  2. Step 2

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

  3. Step 3

    Remove the eggs (6 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

  1. Step 1

    Place the sausage meat (350 g) in a mixing bowl. Finely dice the chorizo (100 g) and add it to the bowl.

  2. Step 2

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

Portion the meat

  1. Step 1

    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

  1. Step 1

    Gently tap each egg to crack the shell. Carefully peel away the shell, taking extra care as the yolks are soft and the eggs (6 eggs) are delicate. If any egg breaks, discard or use a spare.

Wrap the eggs

  1. Step 1

    Lightly wet your hands again. Take one portion of meat (350 g) 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 (6 eggs).

Breadcrumb the Scotch eggs

  1. Step 1

    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 (6 eggs).

Heat the oil

  1. Step 1

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

Deep fry in batches

  1. Step 1

    Carefully lower 1-2 scotch eggs (6 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

  1. Step 1

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

  2. Step 2

    Serve warm.

  3. Step 3

    You should end up with crisp, golden breadcrumbs, a flavourful chorizo (100 g)-studded sausage layer, and a perfectly soft, runny egg (6 eggs) yolk in the centre.

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Questions people ask

How long does chorizo scotch eggs with a runny yolk take?

About 41 min from start to finish, of which 15 min is prep and 26 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How many does it serve, and can I change that?

As written it serves 6. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.