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Author Topic: Baked Scotch eggs  (Read 2684 times)


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Baked Scotch eggs
« on: February 05, 2017, 1408 UTC »
Baked Scotch Eggs
yield: Makes 4 Scotch eggs, serving 4

1 1/4 pounds bulk country-style or herbed sausage
1 teaspoon crumbled dried sage
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne
4 peeled hard-boiled large eggs
1/2 cup all-purpose flour
2 raw large eggs, beaten lightly
1 cup dried bread crumbs or crushed saltines

In a large bowl combine well the sausage, the sage, the thyme, the garlic powder, and the cayenne, divide the mixture into 4 equal portions, and flatten each portion into a thin round. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well.

Bake the eggs at 350 degrees in a greased pan for 45 minutes.

Offline kcpr

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Re: Baked Scotch eggs
« Reply #1 on: February 05, 2017, 1617 UTC »
I love these things ! A heart attack you can hold in your hand!

Offline Pigmeat

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Re: Baked Scotch eggs
« Reply #2 on: February 05, 2017, 2039 UTC »
Food like this is reason the Scots were always getting thumped by the English. The English stayed downwind, located the source of the massive methane cloud, and used their siege engines to hurl burning bales of hay over the Scots camp, wiping them out with the air blast from above.

The English could then go in, locate the survivors by the whoopee cushion like noises and foul odors they were emitting form their hiding places and boot their haggis eating butts back to Dundee.

Offline moof

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Re: Baked Scotch eggs
« Reply #3 on: February 09, 2017, 0034 UTC »
I made these tonight.  Got 5 eggs made with 1 lb country sausage.  Very good and I will make again.


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