Scotch Eggs 4.000

Julia Ewan - The Washington Post

Apr 30, 2008

Scotch eggs are a traditional food for hunters of fox and other game. They are an all-in-one portable meal that requires no cutlery and can be served cold.

Many recipes call for deep-frying, but this variation calls for oven time instead.

Sliced into wafers, Scotch eggs are eye-catching and cracker-ready.

Servings: 4 eggs
  • 1/2 cup finely ground plain dried bread crumbs
  • 1 pound (uncooked) bulk pork sausage
  • 1 tablespoon finely chopped flat-leaf parsley leaves
  • 1 tablespoon finely grated onion
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 4 large hard-cooked eggs (see NOTE)


Preheat the oven to 350 degrees. Line a rimmed baking sheet or medium roasting pan with parchment paper.

Place the bread crumbs in a medium bowl.

Combine the sausage, parsley, onion, cinnamon and nutmeg in a medium mixing bowl; mix well. Divide the mixture into 4 equally sized rounded portions; place on the baking sheet. Place 1 hard-cooked egg atop each portion; shape the sausage mixture around the egg fairly tightly, until the egg is completely covered. Roll each sausage-covered egg in the bread crumbs. Bake for 1 hour until golden brown, rolling the eggs around occasionally so they brown evenly; start checking for doneness at 45 minutes.

NOTE: To hard-cook eggs, place the eggs in a large saucepan and add enough cold water to cover them by an inch or two. Place over medium heat and heat just until the water begins to bubble gently but does not boil. Reduce the heat to medium-low or low and cook for about 8 minutes (or for 12 to 15 minutes from when you began to heat the eggs).

Have ready a large bowl of ice water. Use a slotted spoon to transfer the eggs to the bowl. Let them cool for at least 5 minutes before peeling.

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Recipe Source

Adapted from a recipe at

Tested by Mary Pat Flaherty.

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