Scotch Eggs

Scotch eggs have always been a favourite in our family.


There is something very satisfying about making your own.
And mine are baked, not fried so they are a filling and guilt-free lunch or snack.


And what’s even more fabulous is that, because I use sausages (not sausage-meat),  you can make them more interesting by changing the sausages to your taste!

Ingredients (makes 4):

  • 4 eggs (size doesn’t matter)
  • 1 egg, whisked
  • About 75g breadcrumbs. Any sort, but I prefer panko.
  • A small bunch of thyme (use the leaves, not the stalks)
  • A large handful of plain flour.
  • A pinch of mustard powder
  • 6 full-sized, good-quality sausages. None of your chipolatas here.
  • Oil (spray-oil is ideal)

To Make:

  1. Preheat the oven to 200ºC (180° fan).
  2. Lay some foil on a baking tray and rub it over/spray with oil.
  3. Put the 4 eggs in a pan and cover in cold water. Pop the lid on and bring to the boil. When boiling, reduce the heat and simmer for 5 minutes. This gives hard-boiled yolks – if you prefer them runnier, just reduce the cooking time.
  4. While the eggs are boiling, prepare 3 bowls: one with the flour and mustard powder, one with the whisked egg and one with the breadcrumbs and thyme.
  5. When the boiling eggs are done, drain and run cold water over the eggs to stop them cooking. Take the shells off and set them aside.
  6. I use disposable gloves to do this bit, but it’s up to you! Put a large rectangle of clingfilm on the work surface (about the size of a baking tray). Squash 1½ sausages into a ball and then flatten into a disc about 15cm diameter. Roll one of the eggs in the flour mix and then place in the middle of the sausage-meat.  Gather up the clingfilm so the sausagemeat wraps around the egg and twist the top so it’s like a ball. Undo and the egg will mostly be wrapped in the meat. Coax the edges of the meat over to fill the join.
  7. Repeat with the 3 other eggs.
  8. Dip each ball into the whisked egg and cover well. Then roll on the thyme-breadcrumbs, making sure the ball is covered.
  9. Pop onto the prepared tray, drizzle or spray with oil and bake for 25/30 minutes.
  10. Enjoy – as they are or with some tomato chutney.



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