Baked Scotch Eggs
User Reviews
4.2
Baked Scotch Eggs
Description
This recipe begins with hard-boiled eggs peeled after cooking in salted water and cooling thoroughly. The ground pork is mixed with bread crumbs and a blend of thyme, parsley, fennel, garlic powder, salt, and nutmeg for seasoning. The pork mixture is shaped into patties that encase each egg fully, ensuring no seams remain open.
Each pork-covered egg is then coated in flour, dipped in beaten raw egg, and rolled in breadcrumbs to create a crust. Arranged on a well-greased baking sheet, they are sprayed with cooking oil to encourage browning during baking at 400°F. This cooking method produces a cooked, slightly crispy outer layer without deep frying.
The baked Scotch Eggs offer firm yolks encased in savory seasoned meat and a crunchy exterior. They can be served warm or at room temperature as a snack or part of a meal. Proper boiling and cooling of the eggs and thorough seasoning of the pork are key to achieving good texture and flavor.
Hard-boiled eggs can be stored in the refrigerator up to one week before use. Baking time is calibrated to cook the pork fully and brown the coating without drying the interior.
Ingredients
- 6 egg large, hard boiled
For the Meat
- 1 lb ground pork or a pre-seasoned breakfast sausage roll
- 4 tsp bread crumbs
- 1 tsp thyme
- 1 tsp parsley
- 1 tsp fennel
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp nutmeg
- ¼ tsp black pepper ground
For the Breading
- ¼ c all-purpose flour unbleached
- 1 egg
- ½ c breadcrumbs
Instructions
- Preheat your oven to 400F.
- Peel the hard-boiled eggs and set them aside.
- Place the ground pork into a large bowl. Add the breadcrumbs and seasonings and mix well with your hands until combined. (If you are using pre-seasoned sausage, then just add the bread crumbs.)
- Place the flour in a shallow bowl. Set aside.
- Crack the raw egg into a second shallow bowl. Beat it slightly and set aside.
- Place the breadcrumbs into a third bowl. Set aside.
To Assemble the Eggs
- Flour your hands and scoop a scant ? cup of the pork mixture into your hands. Flatten it into a patty. Wrap the pork around one egg, pinching it together to seal any seams.
- Roll the pork covered egg first in flour. Then, dip it in the beaten egg. Finally, coat it in bread crumbs.
- Set the coated eggs on a well-greased parchment or silpat lined baking sheet.
- Once all the eggs have been coated, spray them generously with cooking spray and place them into the preheated oven.
- Bake the eggs for 20 minutes, until they are golden and the pork is cooked.
- Serve the Scotch eggs warm, cold, or room temperature.
Notes
- Hard-boil eggs in salted water, then cool thoroughly to achieve desired yolk firmness and ease peeling.
- Use fresh mixed herbs and spices in the sausage mixture to enhance flavor and aroma.
- Ensure the pork mixture fully encloses each egg by pinching seams to prevent gaps during baking.
- Spraying the coated eggs with cooking spray before baking promotes an even, golden crust without frying.
- Hard-boiled eggs can be kept refrigerated up to one week, labeled to avoid confusion.
User Reviews
Overall Rating
4.2
You'll Also Love
