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Scotch eggs with pickles and a drink of Scotch

Scotch Eggs

Soft boiled eggs wrapped in sausage mixture - what can be better? Baked Scotch eggs are perfect for those looking for a healthy snack. These can be easily taken on-the-go or eaten with pickles, cheese, and mustard sauce.
Course Snack
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Yields 6 Scotch eggs
Author Emi

Ingredients

Hard Boiled Egg

  • 6 large eggs

Sausage Mixture

  • 500 grams spicy Italian sausage meat
  • 2 cloves garlic minced or grated
  • ¼ small onion minced
  • 1 tablespoon Dijon
  • ⅛ teaspoon nutmeg
  • 1 tablespoon parsley fresh, chopped
  • ½ teaspoon rosemary fresh, chopped
  • ½ teaspoon thyme fresh
  • seasoning salt
  • black pepper
  • red chili flakes

Dredging Mixture

  • all-purpose (AP) flour
  • 1 egg
  • splash milk
  • bread crumbs
  • garlic powder
  • salt and pepper
  • Italian seasoning
  • cayenne pepper optional

Mustard Sauce

  • mustard I used Grey Poupon and Beer Chipotle Mustard
  • mayo

Instructions

  1. Bring a pot of water to boil. Carefully lower the eggs into the boiling water with a slotted spoon and cook covered for 4 mins (or 6 mins depending on your preference).
  2. Remove the eggs with a slotted spoon and immediately place in an ice bath. Let sit for 10 mins, then carefully peel.
  3. To prepare the sausage mixture, remove the sausages from their casings and place into a bowl. Add the rest of the sausage mixture ingredients and mix with your hands. Divide the sausage mixture into 6 servings.
  4. Pre-heat your oven to 425 F and line a cookie sheet with aluminum foil and spray with oil.

  5. Prepare the dredging station. In the first bowl, add a good amount of AP flour. In the second bowl, crack one egg, add a splash of milk, and mix with a fork. In the third bowl, add enough breadcrumbs and seasonings (garlic, S&P, Italian seasoning, cayenne).

  6. To make the Scotch eggs, lightly flour your hands first. Take one portion of the sausage mixture and flatten it in the palm of one hand. Roll the peeled egg in the flour and place it in the middle the sausage pattie. Gently shape the sausage mixture around the egg using your hands.
  7. Roll the Scotch egg in the flour, then dip it into the egg mixture, and roll it in the bread crumbs. (Utilize the wet/dry hand method to avoid getting clumps of flour stuck on your fingers.)
  8. Place the Scotch egg on the cookie sheet and repeat steps 6 to 6 for the remaining eggs.
  9. Cook for 30 mins at 425 F. Halfway through cooking, flip the Scotch eggs for even browning.
  10. While the Scotch eggs bake, make the mustard sauce by mixing mustard (I used Grey Poupon and Chipotle Beer Mustard) with equal amounts of mayo.
  11. Carefully remove the Scotch eggs from the oven and plate. Cut immediately or the yolks will continue to cook.
  12. Enjoy!