Scotch Eggs with Cheddar and Monterey Jack Cheese

Today I was in the mood for Scotch Eggs. I was introduced to Scotch Eggs by my mother-in-law, who made a version where the egg is wrapped in a cheese mixture rather than the traditional sausage. When I looked for recipes to make my own version, I couldn’t find any, not one where they wrapped the egg in cheese. SO, I sincerely hope you will try this recipe and let me know what you think

There aren’t that many ingredients in the dish, but the difficulty is in wrapping the cheese mixture evenly around the egg. Once you get the egg wrapped in its cheese blanket, roll it in panko bread crumbs, and set aside. I put mine in the fridge for about 30 minutes to let things firm up a bit.

While the eggs rest in the fridge, you can heat up the oil – any oil you use to fry with would be fine. I used peanut oil. Heat the oil to 325 degrees. When ready, gently lower the eggs into the oil and fry until golden brown about 3 minutes. After they are cooked, let them rest at least 10 minutes before serving.

Scotch Eggs with Cheddar and Monterey Jack Cheese

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 3.25 out of 5)
By Patrick Dulmage Serves: 4
Prep Time: 40 minutes Cooking Time: 15 minutes Total Time: 55 minutes

Scotch Eggs with Cheddar and Monterey Jack Cheese


  • 4 hardboiled eggs
  • 1 egg, beaten
  • 1 tsp Worcestershire sauce
  • 2 Tbsp milk
  • 8 oz Medium Cheddar Cheese, grated
  • 4 oz Monterey Jack Cheese, grated
  • 2 cups panko bread crumbs
  • 1/2 - 3/4 cup Italian bread crumbs
  • Enough oil to cover at least half the egg when it's frying - it will depend on the vessel you're cooking in. (At least a quart or two)



If you haven't already, prepare the hard boiled eggs.


Put the eggs in a pot with enough water to cover them.


Bring the water to a boil (about 12 minutes) and as soon as the water comes to a boil cut the heat.


Let the eggs sit in the hot water for 12 minutes.


While you wait, prepare a bowl of ice water.


Drain the eggs and put them in the bowl of ice water to stop them from cooking further.


In a large mixing bowl, combine the grated cheese, and flour.


Add the Worcestershire sauce, milk, and beaten egg.


Now, coat each egg with an even layer of the cheese mixture, then roll in the panko bread crumbs.


Once all the eggs are wrapped, put in the fridge for 30 minutes to let them set with the mixture.


While the eggs rest in the fridge, get the oil to temperature - 350 degrees.


Gently put two eggs in the oil to start frying.


After the eggs have been in the oil about a minute, gently turn them so they brown evenly.


Once golden brown - about 3 minutes, remove to a plate to rest. (Pro tip, don't use a wire rack. That hot cheese will ooze down and fuse with the rack)


Let the eggs rest at least 10 minutes before serving.

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