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Scottish Eggs


Have some Scotch Eggs for dinner the old Scottish way with this savory recipe that will find its place in your cookbook.















1 pound sausage meat
7 large eggs
2 tablespoons onions
finely chopped or grated
1 teaspoon poultry seasoning
or sage
1 teaspoon cumin
1 teaspoon water
all-purpose flour
for coating purposes
bread crumbs
fine, dry


To begin, crack a Kokanee (beer), pour it into a frosted mug and quaff it while six of the eggs are hard boiling.

When they're done, put them to one side and mix the meat, onion, and spice mixture together.

Take the resulting mixture and coat the eggs with it carefully and evenly. You might even want to peel the shells off first - although they do add an interesting texture.

Flatten <a href=pork sausage mixture">
Wrap the egg.
Lift up the edges of the plastic wrap.
Repeat until all the eggs are well covered by the meat mixture.

When the eggs are done, roll them in the flour, shake off the excess, and put the eggs in the fridge for about an hour so the meat sets up. While you're waiting, you might as well crack another Kokanee and put your feet up; no sense straining yourself.

A couple of minutes before the hour is up, lightly beat the remaining egg with the teaspoon of water. Again, you might want to remove the shell. Take the eggs, dip them in the egg mixture, and roll them in the breadcrumbs; they are now ready for cooking.

Next you need these three things.
Transfer floured egg into beaten egg.
Place one prepared egg into <a href=flour first.">
Finally well coat the egg with bread crumbs.

Traditionally, Scotch Eggs are deep fried. You can do that if you wish, but who needs all the extra grease in their diet and the mess and smell?

I suggest you bake them in the oven at 375℉ (190℃) for about 20 minutes or until the sausage covering is firm when picked at with a knife or fork. I usually stick them on a wire rack with a pan underneath so that they don't sit and cook in any grease that renders out of the sausage.

Let cool a bit, then cut into half, and enjoy!

These go well with Lowenserf Hot German mustard or Louisiana Hot Sauce. Best way to serve them is with a chilled Spinach and Bacon salad and fresh tomatoes. Enjoy!


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 16234% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 247mg 82%
Sodium 83mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 19g
Vitamin A 6% Vitamin C 0%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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