What You Will Need
- A pack of minced pork/sausage meat (16 0z)
- 6 Eggs
- Toasted coarse breadcrumbs
Preparation
- Hard boil 5 of the eggs.
- While they are boiling, beat the remaining egg in a bowl.
- Place a good layer of breadcrumbs in another bowl.
The Messy Bit
- Remove the shells from the 5 boiled eggs.
- Divide the pack of meat into five.
- Flatten a meat portion in the palm of your hand.
- Place an egg in the center and wrap the meat around it.
- Ensure egg is completely covered and meat layer is as even as possible.
- Take and gently roll in the beaten egg bowl.
- Take and gently roll in the breadcrumb bowl.
- Repeat steps 3-7 for each egg.
Baking The Eggs
- Pre-heat the oven to 425.
- Place scotch eggs on a tray and place in middle of oven. I use a tray with a rack to help fat drain away.
- Cook for 25-30 minutes.
Serving Recommendation
Best served with fries and Heinz Baked Beans!
Alastair Vance 
Wow. That’s really interesting.
What does it taste like?
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It kind of tastes like egg inside a pork wrapping with a hint of
breadcrumbs! Heh heh.
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HECK YEAH>>>WOO HOO!!! thanks man
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Mmm – scotch eggs. I gotta make those again
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What part of the world are you from David?
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Australia…and no, these are not common here, but my mum always did lots of heritage cooking from the UK, even though my family has been here since the 1820s…
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Hah hah! Good on your mum! You may carry it on – don’t want to loose that heritage!
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YUM! The best wife ever bought some home tonight, thanks!
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Glad you liked it Paul. The sausage meat we get here in the states is not as good though, but it’s better than nothing, right?
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