Baked Scotch Eggs
While London department store Fortnum & Mason claims to have invented Scottish eggs in 1738, they’ve become a modern favorite thanks to their frequent appearance at fairs and Renaissance Festivals. With our recipe for Baked Scotch Eggs, you can enjoy them in the comfort of your kitchen—or on the go! Serve with ranch dressing, hot sauce or hot mustard sauce.
Prep: 15min
Total: 50min
Yield: 4
Serving Size: 1 Serving
Nutrition Facts: servingSize 1 Serving
Ingredients:
- 1 lb bulk pork sausage
- 1 teaspoon dried minced onion
- 1 teaspoon salt
- 4 hard-cooked eggs, peeled
- Gold Medal™ all-purpose flour
- 3/4 cup Progresso™ panko crispy bread crumbs
- 1 egg, beaten
Instruction:
- Heat oven to 400°F. In large bowl, mix pork sausage, onion and salt. Shape mixture into 4 equal patties.
- Roll each hard-cooked egg in flour to coat; place on sausage patty and shape sausage around egg. Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet.
- Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.
Traditional Scotch Eggs
Scotch eggs are hard-boiled eggs wrapped in sausage meat, breaded and fried. Served with a delicious mustard dipping sauce.
Prep: 20min
Total: 35min
Serving Size: 1
Nutrition Facts: calories 370 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 253 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 15 grams protein, Saturated Fat 5 grams saturated fat, servingSize 1, Sodium 504 milligrams sodium, Sugar 5 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 11 grams unsaturated fat
Ingredients:
- For the mustard sauce:
- 1 ½ cups (358 grams) Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- Small pinch freshly ground black pepper
- For the Scotch eggs:
- 4 large eggs
- 4 British or Irish pork bangers/sausage links (casings removed) or 12 ounces (340 grams) sausage meat
- 1 cup (150 grams) all-purpose flour
- 1 egg, whisked
- 1 cup (119 grams) breadcrumbs
- Salt
- Ground black pepper
- 1 quart (2 pints) frying oil
Instruction:
- For the mustard sauce:To a mixing bowl, add the mustard, white wine vinegar, honey and black pepper, whisk to combine and set aside.
- For the Scotch eggs:
- To a saucepan, add the eggs and add water to cover the eggs. Bring to a boil and cook on a low boil, 4 minutes for runny yolk, or 10 minutes for firm yolk. Transfer to a bowl of cold water to stop them cooking.
- When cooled, gently tap the egg on a hard surface all over to evenly crack the shell and put back into the water for a couple more minutes, then peel. The water will get under the shell and help to make it peel easily. After peeling the egg, make sure they are dry so the sausage meat sticks.
- To 3 separate bowls add the flour, whisked egg and breadcrumbs all mixed with a little of the salt and pepper. Set aside.
- Lightly wet the palms of your hands (this will prevent the sausage meat from sticking). Take ¼ of the meat into your hand and flatten in your palm. Place a cooled egg in the center and wrap the meat around the egg, packing tightly (without too much pressure without breaking the egg) and shape into a nice oval with no gaps in the meat, you want an even layer of meat all around. Roll in the egg in the flour to get a light coating, then into the egg, remove excess egg, then roll in the breadcrumbs until well covered, pressing the breadcrumbs into the meat. Set aside. Repeat with all the eggs.
- Add canola oil to a high-sided pan and bring to a temperature of 350°F/175°C on a candy thermometer. You can also test the temperature by adding a little of the breadcrumbs, if they sizzle it’s ready.
- Fry the eggs in the oil about 5-7 minutes until golden brown turning halfway through.
- Drain and serve with the mustard sauce.
Gordon Ramsay Cooking scotch eggs
FAQ
What is a British Scotch egg?
What is traditionally served with scotch eggs?
Why is a Scotch egg called a Scotch egg?
Why can’t you freeze scotch eggs?
