At the first annual Scottish Festival in our little town my kids discovered Scotch Eggs. They were an immediate hit, however the Scots side of me didn’t care for the exorbitant price that they charged for basically one egg. I knew I could make them at home. For a long time we used our deep fryer until my wife found a recipe that bakes them. Not as greasy and just as good it’s the way we always make them now.
On a trip to Scotland trying to find a Scotch Egg became an arduous quest. The English Plowman’s lunch was every where , but alas no Scotch Eggs. Until one day strolling through the town of Elgin I spied a butcher shops window and saw a group of these little beauties sitting there. I bought out the stock that day and satisfied my daughter’s wish for a Scotch Egg in Scotland, and assuring me that my recipe was up to snuff.
Ingredients for Scotch Eggs
- 6-8 hard boiled eggs shelled
- 2 lbs. loose sausage ( plain or sage work well)
- 4 eggs beaten with about ¼ cup ½ & ½, 2 tbs Dijon mustard,salt & pepper
- bread crumbs (plain or Italian style)
- all purpose flour seasoned with salt and pepper
- 1 baking sheet with a wire rack
Procedure for making Scotch Eggs
Preheat oven to 400°
Divide each pound of sausage into 3 or 4 parts on a sheet of wax paper. Cover with another piece of wax paper and press flat into a round about 5 inches in diameter.
Hard cook and shell the eggs.
Take three bowls and place flour in one, the egg batter in another, and the bread crumbs in a third.
Place one hard boiled eggs in one of the sausage rounds ( depending on the size of your eggs you should get 3-4 eggs for a pound of sausage), wrap the sausage completely around the egg. toss the sausage in the flour and dust off excess, roll to completely cover in the egg wash and then roll in the bread crumbs to completely cover. Dip back into the egg wash and then rebread once more in the crumbs. Place on wire rack, placed in a baking sheet. Continue until all eggs are done. Bake in the oven for about 35 minutes, turning about half way thru the cooking process.
Serve with your choice of condiments, relish, mustard, ketchup, a white sauce, hollandaise, etc or what was our favorite, tomato pickle which sadly Heinz had stopped making. Serve warm, just as good cold or reheat heat in the microwave.
Here are a few items to help with this recipe
Corelle Livingware 20-Ounce Salad/Pasta Bowl, Winter Frost White
NEW, Heavy-Duty 1/4 Size Cooling Rack, Cooling Racks, Wire Pan Grade, Commercial grade, Oven-safe, Chrome, 8 x 10 Inches, Set of 2
WearEver 68201 Commercial Nonstick Bakeware 17-Inch by 11-Inch Large Non-Stick Baking Sheet, Silver
Zwilling J.A. Henckels Twin Four Star 8-Inch High Carbon Stainless Steel Bread knife
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