Baked Scotch Eggs, a healthier, and lighter variation of the classic British starter. Boiled eggs wrapped in sausage meat, then coated in flour, egg and breadcrumbs, and baked to perfection until golden. A fantastic party food for any occasion, these scotch eggs are quick and easy to make. And a big favourite with the whole family.
When it comes to the nation’s favourite pub, party or picnic food, the scotch eggs have their place right there at the top of the list. And what’s not to love about them?! Eggs – yes please, cooked in any way, every day of the week. Sausage meat? – a big yes, lovely in sausage rolls, or any other dishes.
I know, some people will argue that a nice scotch egg should have a runny yolk in the middle. But, as it happens, when you bake them for 25-30 minutes in the oven, that yolk can’t possibly be runny anymore. So, hard boiled it is. Not that I mind it actually, far from it, I am more than happy with that.
I would worry more about the sausage meat not being cooked enough than the yolk not being the “right consistency”. And that’s the beauty with baking them, rather than deep-frying, you know for sure they are baked well, and the meat is cooked through.
And you know what, baking means no greasy scotch eggs, no taste of oil, but a light, delicious treat that can be enjoyed either hot or cold. Let’s see how to make them!
SCOTCH EGGS – Origin and how to bake them
You might be tempted to think that these beauties are Scottish, but actually their originate in London, the famous shop Fortnum and Mason claiming to have invented the scotch eggs in the 18th century. The term scotch refers to the process of scotching the eggs, or mincing the meat to go around the egg.
I visited that shop quite a few times when I used to live in London, and I loved it! It might be expensive, but their products really are amazing. Shame I didn’t try their scotch eggs though!
So anyway, if you go for the baked version, there are just a few steps to follow, the recipe is fail proof really:
SHAPPING THE SCOTH EGGS
- add the eggs to a pan, cover them with salted cold water
- bring the pan to a boil, then boil the eggs for 2 minutes
- remove from the pan and add them to a bowl with cold water
- carefully peel the eggs
- divide the sausage meat into 6 parts, and use your hands to shape large balls
- flatten each sausage ball in your hand, then add the boiled egg, and wrap the sausage meat around it – repeat with the remaining eggs and meat
Once you have formed the eggs, get 3 bowls out, we need one for flour, another one for the beaten eggs, and a third one for breadcrumbs – which I chose to season with salt, pepper and herbs.
- dust each egg with flour, shaking off the excess
- then dip it into the eaten eggs
- and finally coat them well with the seasoned breadcrumbs
- arrange the scotch eggs on a baking tray lined with non-stick paper
- spray deliberately with cooking oil spray before popping them in the oven
NOTE! It is crucial to spray them with oil, otherwise they won’t get that lovely golden colour, and will dry out while baking. If you don’t have oil spray, brush them with regular oil.
- bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 30 minutes or until golden
And that’s it! Nothing simpler! I will have mine on the New Year’s Even party food menu, as they go down a treat with everyone, and are completely mess free. For more ideas, why not check my Quick and Easy New Year’s Eve Appetizers?
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Baked Scotch Eggs, a healthier, and lighter variation of the classic British starter. Boiled eggs wrapped in sausage meat, then coated in flour, egg and breadcrumbs, and baked to perfection until golden. A fantastic party food for any occasion, these scotch eggs are quick and easy to make. And a big favourite with the whole family. You might not get a runny yolk, but the result will exceed your expectations.
- 1 lb sausage meat (450 g)
- 6 eggs
- 1 cup plain flour
- 2 eggs
- 1 cup breadcrumbs
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tsp mixed dried herbs
- cooking oil spray
Add the eggs to a pan, and cover them with water - add a pinch of salt to the water.
Bring to a boil, then boil for a further 2 minutes.
Transfer the eggs to a bowl of cold water.
Carefully remove the shells.
Divide the sausage meat into 6 parts, then shape 6 large balls.
Flatten each ball in your hand, place the boiled egg in the middle, then wrap the meat around the egg.
Repeat with the remaining eggs and meat.
Use 3 bowls, one for the flour, another one for the eggs (which will be beaten), and a third one for the breadcrumbs (which can be seasoned with salt, pepper and herbs).
Dust each egg with flour, shaking off any excess, then dip into the beaten eggs, and then coat well with breadcrumbs.
Arrange the eggs on a baking tray lined with non-stick paper, and spray deliberately with cooking oil spray.
Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 30 minutes or until golden.
Serve hot or cold.