Best Baked Scotch Egg Recipes

BAKED SCOTCH EGGS

Steps:

• 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.

BAKED SCOTCH EGGS RECIPE

Steps:

• Preheat your oven to 400 degrees F. Line a rimmed baking sheet with foil and fit it with a wire rack. Lightly grease the rack.
• In a medium bowl, mix the ground beef with salt, pepper, and spices. Divide into four balls. Pat each ball into a thin round patty.
• Place each egg in the center of a beef patty. Gently stretch the beef to wrap the egg, shaping and molding it with your hands, pinching together areas where it comes apart until each egg is fully wrapped. This takes patience but is quite doable, so don't give up.
• Place the beef balls on the prepared wire rack. . Bake until browned on the outside and done to your liking on the inside, 20-30 minutes.
• Allow the eggs to rest for 5-10 minutes before serving them.

BAKED SCOTCH EGGS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil. Place a wire rack over the foil.
• Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg.
• Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack.
• Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.

BAKED SCOTCH EGGS WITH MUSTARD SAUCE

Steps:

• Toast fennel seeds on stove, keeping them moving constantly, until they turn a golden brown color, about 5 minutes. Allow to cool, then grind in spice grinder. Combine with salt, pepper, and parsley in small cup.
• If grinding your own pork, trim fat from pork and cut into 1" cubes.
• Combine the blend from Step 1 with the pork. If grinding your own pork, put in freezer for 1 hour before using in meat grinder. If not, then refrigerate until ready to use.
• Preheat oven to 400 degrees F.
• Place 4 eggs in a pot of cold water that just covers the eggs. Heat until the water achieves a rolling boil. Remove pot from heat immediately, and allow to sit for 8 minutes. Remove eggs from hot water and immerse in ice water. NOTE: 8 minutes give the eggs a soft center. Allow to sit for 10 minutes to hard boil eggs.
• To peel egg shell, tap the bottom of one egg to crack it. Use a spoon to carefully peel the shell away from the egg while rotating the egg. Repeat for each egg. Refrigerate until ready to use.
• If grinding your own pork, remove pork from the freezer and grind.
• Divide the sausage into 4 equal portions and flatten into a disc shape. Place the eggs in the center of the discs and carefully wrap the sausage around them, ensuring that there are no openings.
• Place the breadcrumbs in a bowl. Whisk the remaining egg in another bowl. Roll each sausage wrapped egg in the egg wash to fully coat, then roll in the breadcrumbs until fully coated.
• Place sausage wrapped eggs on an ungreased cookie sheet and cook for 30 minutes, until the outside turns golden brown.
• Combine mayonnaise, mustard, and lemon juice to create mustard sauce.

BAKED SCOTCH EGGS

Steps:

• Hard boil 6 of the eggs; cool and peel.
• Divide the breakfast sausage into 6 equal parts. Slightly flatten each one, set an egg on it, then pat and shape the sausage to completely cover and seal in the egg.
• Beat the seventh egg with a little water. Dip each sausage/egg ball into the egg mixture.
• Roll the sausage/egg ball in the dried bread crumbs (Plain are ok but we prefer Italian seasoned crumbs).
• Place all of the sausage balls on a baking pan.
• Bake at 350 degrees for about a half-hour.

BAKED SCOTCH EGGS

Steps:

• Mix the meat thoroughly with the seasonings and divide into four equal portions.
• Have the four eggs hard boiled, for about 12 minutes.
• Peel them, dip them in water and coat them in flour.
• Wrap each egg evenly in a portion of meat, being sure they are covered completely.
• Beat the remaining egg.
• Dip each egg in the beaten egg then coat thoroughly in breadcrumbs.
• Chill for one hour.
• Bake until golden brown on a cookie sheet at 400°F; about 30 minutes.