Wednesday, August 18, 2010

Baked Scotch Eggs

I agree with Andy M. Stewart who joked that Scottish cuisine was created on a dare. It seems like everything in Scotland is breaded and deep-fried – sometimes in a sheep’s bladder - and the only seasonings they use are salt and pepper.

I love eating it but sometimes Scottish food seems a little bland to my spice loving American palette. Sorry UK.

Husband and decided it was time to try something different and create a Scotch Egg recipe that was a more flavorful than a traditional Scotch Egg and wasn’t deep fried. Fried food does not always sit well with me.

Egg-Land’s Best  gave me a coupon for their eggs at Blogher. Perfect! I’ll use those.

Baked Scotch Egg Recipe


9 Eggs
1 package of ground sage sausage
1/4 teaspoon of chili powder (optional)
1 cup of breadcrumbs

Serves: 8


1. Hard boil 8 eggs. Let them cool completely and remove the shells.

2. Preheat the oven to 375 degrees (F.)

3. Beat one 1 egg in a shallow bowl until it is mixed thoroughly.

4. Wrap a thin layer of sausage around each hardboiled egg and cover it completely with sausage.

5. Combine the chili powder and breadcrumbs in a separate bowl (optional.)

5. Dip the sausage covered egg into the egg mixture and roll in the breadcrumbs to cover the sausage ball with breadcrumbs. Do this for all of the remaining eggs.

6. Place the eggs on a baking sheet and bake in them the oven for 15 minutes.

7. Remove the eggs from the oven, turn the over on the baking sheet and return them to the oven to bake for 15 more minutes.

You can eat Scotch Eggs hot from the oven or cold. They are perfect for picnics, tailgate parties, and of course for our Scottish friend’s annual Burns Night supper.

The sage sausage adds the extra kick of flavor I wanted to a traditional Scotch egg. Husband liked the heat  the chili powder gave the bread crumbs. I preferred mine with bread crumbs only. Yum!

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