Scotch Eggs

by Mary Walukiewicz

I recently overheard our Federal Way Deli Manager, Cory, making plans to prepare Scotch eggs for his family. That got me remembering my days in cooking school when classes often rotated shifts and we were given breakfast every morning. Well, every single morning they would prepare Scotch Eggs. I must have eaten seven dozen or so that year!

This started a conversation around the store and I was amazed how many people have never heard of a Scotch egg, much less eaten one. Make no mistake, this is definitely comfort food and has been known to substitute in a pinch for a much-needed hug!

A traditional Scotch egg consists of a hard-boiled egg wrapped in pork sausage, rolled in bread crumbs, then deep fried. I’ve made a few substitutions to make this recipe friendlier to your waistline. It is still every bit as delicious as its deep fried cousin.

There are many ways to serve Scotch Eggs. Enjoy them with your choice of hollandaise sauce, spicy mustard, country gravy or maple syrup. Pairing Scotch eggs with a crisp green salad makes a quick, easy, balanced meal. However you choose to serve them… enjoy!

Scotch eggs are a staple dish in many parts of the United Kingdom and Europe and even West Africa. In Britain they’re known variously as snack eggs, savory eggs, or picnic eggs.  A “Manchester egg” contains black pudding, pork and a pickled egg. Another regional variation, the “Worcestershire egg”, refers to an egg pickled in Worcestershire sauce which is then dressed in sausage and white pudding. In Belgium Scotch eggs are often referred to as vogelnestje, “little bird’s nests.”

Scotch Eggs

4 hard-boiled eggs, peeled
1 lb raw sausage (pork, turkey, Italian, breakfast)*
2 Tbs unbleached flour
1 egg, beaten (plus 1 ½ tsp water)
1 cup whole wheat bread crumbs

Season to taste with salt, pepper, lemon zest, garlic, rosemary, parsley, sage

How to make hard-boiled eggs:

• Place eggs in large pot, cover with an inch of cold water
• Bring to a boil
• Remove from heat, cover and let sit for 15-17 minutes
• Place eggs in a bath of ice water to cool
• Peel

Now for the assembly:

• Divide sausage into 4 equal portions
• Flatten each portion into a disk and place cooked egg in center
• Fold sausage around egg to enclose it
• Roll sausage covered boiled egg in flour, dip in beaten egg, then bread crumbs
• Place eggs on heavy duty sheet pan, sprayed with pan spray or lined with parchment paper
• Bake for 35 minutes at 400 degrees or until sausage is cooked thoroughly
• Slice down center for nice visual presentation

*Lacto-ovo vegetarians can substitute a meat-free product such as Gimme Lean® Sausage from Lightlife.

 << Back to Entreés

Natural & Organic Foods, Supplements and More