Scotch Eggs #SundaySupper

Today Sunday Supper is celebrating 4th of July with some fantastic picnic ideas. I hope everyone will forgive me for bringing a very traditional British picnic dish to a American 4th of July party but it is one of our favourite picnic foods and one I have been wanting to make at home forever.

These are so filling and tasty, they make a perfect picnic food item as they are good warm or cold. Traditionally these are fried but I wanted to lighten things up and bake them. Sadly this seems to have caused it to split it in the oven. I didn’t have time to make them again before this event but twist my arm it just means I have to make them again soon. But that is what happens sometimes when you try new dishes so I wanted to still share it with you. Hopefully I will be able to update this posting with a reason why it didn’t work out well for me.

What is your favourite picnic dish? Is it traditional or a little outside the box?
Scotch-Egg

Scotch Eggs

4 large eggs (as fresh as possible)
400g (14oz) sausage meat
1/4 tsp dried thyme leaves
1/4 tsp dried parsley
salt and freshly ground black pepper
125g (1 c.) plain flour, seasoned with salt and freshly ground black pepper
1 egg, beaten
125g (1 c.) breadcrumbs

Scotch-Egg-eggs
Pre-heat oven to 190 C (375 F).
Place the eggs, still in their shells, in a pan of cold salted water. Heat over high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes. Drain and cool the eggs under cold running water, then peel.
Scotch-Egg-meat
Mix the sausage meat with the thyme, parsley and salt and freshly ground black pepper (Keep in mind the seasoning of the sausage you chose, I chose my favourite one from Waitrose which is black pepper and nutmeg so I didn’t add as much pepper).
Scotch-Egg-meat-patty
Divide the sausage meat mixture into four and flatten each into ovals about dredge in seasoned flour.
Scotch-Egg-meat-coating
Place an egg onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
Scotch-Egg-egg-coating
Dip each sausage meat-coated egg in the beaten egg.
Scotch-Egg-breadcrumbs
Then roll in the breadcrumbs coating completely.
Scotch-Egg-baked
Place the scotch eggs onto a baking tray and bake in a pre-heated oven for 35 minutes.

Beverages

Appetizers

Mains

Sides

Salads

Sandwiches and Wraps

Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

5.0 from 2 reviews
Scotch Egg
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 large eggs (as fresh as possible)
  • 400g (14oz) sausage meat
  • ¼ tsp dried thyme leaves
  • ¼ tsp dried parsley
  • salt and freshly ground black pepper
  • 125g (1 c.) plain flour, seasoned with salt and freshly ground black pepper
  • 1 egg, beaten
  • 125g (1 c.) breadcrumbs
Instructions
  1. Pre-heat oven to 190 C (375 F).
  2. Place the eggs, still in their shells, in a pan of cold salted water. Heat over high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes. Drain and cool the eggs under cold running water, then peel.
  3. Mix the sausage meat with the thyme, parsley and salt and freshly ground black pepper (Keep in mind the seasoning of the sausage you chose, I chose my favourite one from Waitrose which is black pepper and nutmeg so I didn't add as much pepper).
  4. Divide the sausage meat mixture into four and flatten each into ovals about dredge in seasoned flour.
  5. Place an egg onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
  6. Dip each sausage meat-coated egg in the beaten egg.
  7. Then roll in the breadcrumbs coating completely.
  8. Place the scotch eggs onto a baking tray and bake in a pre-heated oven for 35 minutes.

 

21 thoughts on “Scotch Eggs #SundaySupper

  • June 29, 2014 at 4:08 pm
    Permalink

    So yummy! The crack wouldn’t bother me at all! I’ve only had a mini-version made with quail eggs, but the full sized looks just as wonderful!

    Reply
  • June 29, 2014 at 4:32 pm
    Permalink

    Scotch eggs have been on my bucket list as well, Laura. I’ve been thinking about making little ones with quail eggs for the longest time. I didn’t know if that would be too fiddly but you make them look so easy!

    Reply
  • June 29, 2014 at 4:49 pm
    Permalink

    I have to admit I have never had a Scotch Egg but yours look so good!!

    Reply
  • June 29, 2014 at 8:18 pm
    Permalink

    That happens to me a lot when I try a different cooking technique than the original recipe calls for, but hey, if we don’t try new things how would we learn and grow?! They still look great!

    Reply
  • June 29, 2014 at 9:27 pm
    Permalink

    Wow! I’ve seen the name Scotch Eggs before, but had no idea how they were made or what was in them. These look amazing!

    Reply
  • June 29, 2014 at 9:44 pm
    Permalink

    I’ve not tried a Scotch Egg before and only recently heard of them – this sounds so interesting!

    Reply
  • June 29, 2014 at 10:50 pm
    Permalink

    Never thought of Scotch eggs as anything but breakfast food but it makes total sense!

    Reply
  • July 1, 2014 at 1:21 am
    Permalink

    Can you believe I still haven’t had a Scotch egg? Must make soon!

    Reply
  • July 2, 2014 at 1:32 am
    Permalink

    We love these! I just made them a few weeks ago and the kids always ask for more. Thanks for the recipe.

    Reply
  • February 23, 2015 at 8:42 pm
    Permalink

    Hi,

    I want to try these eggs but I am not sure if I am supposed to buy regular store bought sausage and still add the Thyme, etc to it? Please confirm. These would be a great quick breakfast. Thanks for your help. Vicky

    Reply
    • February 23, 2015 at 9:27 pm
      Permalink

      It depends on how heavily spiced your sausage meat is. I used store bought Cumberland sausages which are seasoned but it worked really well with the addition of the thyme.

      Reply
  • February 18, 2016 at 9:19 am
    Permalink

    I’ve been eating these for years and years. My Great Grandma’s recipe calls for frying them, but since you aren’t frying yours, you might want to poke a couple of holes through the sausage coating to allow the steam to escape through the meat and prevent splitting. Great Grandma told me that the eggs have to be completely covered by the meat to keep it from coming off in the hot oil and/or picking up unwanted extra oil.

    These are great hot or cold, and we used them for a quick breakfast/lunch when working the farm, in school lunches, on camping trips … the list goes on. Traditionally Great Grandma served them with a stone ground mustard (Here in the Northern US I prefer Gulden’ s®), so just use your favorite type.

    I am looking to see if your baked recipe comes out like Great Grandma’s version. I hope that this helps.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: