Name: Five-Spice Scotch Egg
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 6 large eggs, 2 reserved; 1 pound ground pork shoulder; 2 scallions, finely chopped, plus extra for garnish; 1 tablespoon fresh ginger, minced; 1 large garlic clove, minced; 1 tablespoon soy sauce; 1 tablespoon Chinese rice wine (Shaoxing) or dry white wine; 1 teaspoon toasted sesame oil; 1 teaspoon Chinese five-spice powder; ½ teaspoon ground white pepper; 1 teaspoon salt; ¼ cup plain flour; 1 cup panko breadcrumbs; 2 tablespoons toasted sesame seeds; Grapeseed oil, for deep-frying; Chili crisp (make sure to check out my recipe!); Fresh cilantro; Sliced scallions; Lime wedges

Mains

Five-Spice Scotch Egg

Author: Mary DiSomma

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.

Ingredient Tips

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!

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.

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.

Preparation + Preservation Tips

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 withmy homemade chili crisp recipeon 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!

Extra Tips

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!

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.

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 ismy homemade chili crisp. It adds texture, spice, and a rich umami note that really elevates the whole dish.

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!

Mary’s Homemade Chili Crisp➝