Best Baked Scotch Eggs 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

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.

MAKE-AHEAD BAKED SCOTCH EGGS

Steps:

• Preheat oven to 375.
• Combine sausage, rosemary, mustard, and fresh bread crumbs and mix well, then divide into 6 portions.
• Flatten each postion in the palm of your hand, put a hard boiled egg in the centre, and mold the sausage mixture around the egg to cover it completely, then set aside on wax paper.
• Combine raw eggs and sherry in a bowl and mix well and put the dry bread crumbs in a separate bowl.
• Roll each sausage covered egg in dry crumbs, then the beaten egg, then in crumbs again.
• On an ungreased cookie sheet, bake for about 30 minutes, until nicely browned. Serve hot, warm, or cold.
• (These can be made ahead and refrigerated but do not freeze well).

BAKED SCOTCH QUAIL EGGS

Steps:

• Preheat oven to 200°C (400°F, gas mark 6).
• Boil water using a kettle or a pan.
• Carefully put the quail's eggs into a small pan, adding the vinegar. Once the water boils, pour in the boiling water straight away and cook for 2 minutes. Don't do it longer, they will go rubbery!
• Move the pan to the sink and run cold water over the eggs for 2 to 3 minutes.
• Tap, roll and very gently peel the shells off them. Sometimes it helps if you do this under cold water. The first couple are hard to do but you'll get the hang of it.
• Place the pork in a bowl with spices and mix together. Divide the meat into 12 equal portions.
• Take a piece of the pork mixture and flatten it in the palm of your hand.
• Place one of the quail eggs in the centre and stretch the pork mixture around to cover the egg completely, then roll between your hands to make an even-shaped ball. Repeat with the remaining eggs and pork mixture to make 12 balls.
• Place the flour, beaten egg and cornflakes/breadcrumbs in 3 separate shallow bowls.
• Dip each Scotch egg first in the flour to lightly coat, then in the beaten egg, and finally in the cornflakes/breadcrumbs. Repeat with the remaining eggs and place on a plate until ready to cook.
• Bake for 20-25 minutes until golden, making sure the pork mixture is cooked all the way through.
• Can be served hot or cold, goes well with mustard but I think they are tasty enough to skip it.

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.

SCOTCH EGGS, BAKED NOT FRIED!

Steps:

• Preheat the oven to 200 degrees Celsius or 375 degrees Fahrenheit.
• Soak the bread in the milk for 1 minute; squeeze dry.
• Combine the bread, sausage meat, raw egg, parsley, nutmeg, salt and pepper. Mix well.
• Lightly oil a 12 cup muffin tray; line each cup with a slice of bacon.
• Cover with a layer of sausage mixture; add a hard boiled egg, pointy end up.
• Enclose the egg completely with more sausage meat mixture.
• Bake uncovered for 20 minutes or until cooked through.