Scotch Eggs - MetroFamily Magazine
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Scotch Eggs

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Enjoy a tasty recipe perfect for using up the eggs that you hard-boiled for Easter eggs!


  • 1 lb   Sausage meat
  • 6       Hard boiled eggs
  • 1        Egg
  • 1 T    Finely chopped or grated onion
  • 1/2 t Poultry seasoning or sage
  • 1/2 t Cumin
  • 1 t     Water
  • Flour for coating purposes
  • Fine, dry breadcrumbs


Crack and peel the hard boiled eggs.  Mix the meat, onion, and spice mixture together, then split into six even pieces.  Flatten a piece of the meat mixture and evenly coat the first egg.  Repeat with the other eggs.  When the eggs are all covered, 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.

After the hour, preheat oven for 375 F.  Lightly beat the remaining egg with the tsp. of water.  Take the eggs, dip them in the egg mixture, then roll them in the breadcrumbs.  Place on a broiler pan and into the oven for 25-30 minutes.  The sausage covering should be firm and cooked through.

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