Imagine a jammy egg tucked inside savory sausage with a golden-brown buttery and crunchy crumb shell – that’s a Scotch Egg! Traditionally deep-fried, these Baked Scotch Eggs are lighter but just as gosh-darn tasty!
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Just look at that perfectly jammy egg yolk! A real Scotch Egg should look just like that – with an oozy yolk. But that’s hard to do! Never fear, Chef Jenn is here, and I’ve got some cheffy tips and tricks for you to make your eggs look picture-perfect every time.
What Is A Scotch Egg?
Scotch Eggs are a British favorite that has become a pub classic worldwide. Originating in Yorkshire, England, in the 19th century, the original scotch eggs were covered in fish paste rather than sausage. You can imagine fish paste not going over well with modern taste buds, so at some point along the line, some genius started using sausage instead, and the rest is history.
A scotch egg is a soft-boiled egg coated in sausage, rolled in bread crumbs, and then fried – or, in this case, baked – until crunchy and cooked. They’re amazing and far easier to make than you might think!
What you’ll love about Baked Scotch Eggs
- Eat one, or eat a few!
- Easy to prep ahead and finish just before serving.
- They’re so crazy good!
Ingredients
You don’t need much to make this easy Scotch Egg recipe!
- Eggs – You’ll need eggs to soft boil plus one for dredging.
- Sausage meat – Use good-quality sausage meat. See my tips below.
- Bread crumbs – Or Panko. I like the crunch that comes from Panko.
- Dijon mustard – For the sauce. Gotta have the sauce!
- Heavy whipping cream – Also for the sauce. They’re not Scotch Eggs without the sauce!
How To Make The Best Scotch Eggs
- Preheat your oven to 425-F and line a baking sheet with parchment paper.
- Bring a pot of water to a gentle boil. Carefully lower the eggs into the boiling water on a spoon, one at a time.
- Boil the eggs for 4-5 minutes TOPS, then drain and run under cool water to chill.
- Peel the eggs as soon as they are safe to handle, and pop them into the fridge or even the freezer to chill. Chilling the eggs is super important, so the yolk doesn’t cook in the oven.
- Divide the sausage into 6 balls, then flatten it into a pancake. Wrap the sausage pancake around the chilled eggs until there’s no egg exposed. Try to keep the sausage in an even layer. Repeat until the eggs are all wrapped.
- Whisk the remaining egg in a bowl. Dredge a sausage-wrapped egg into the whisked egg and then press it lightly into the bread crumbs. Lay it on the parchment paper-lined baking sheet. Repeat.
- Bake at 425-F until the sausage is cooked. Use a digital meat thermometer in the thickest part of the sausage. It should read 165-F.
- Make the mustard sauce while the eggs are cooking. Mix the Dijon and the heavy cream in a small bowl until combined.
- Remove the eggs from the oven and dig in!
Chef Jenn’s Tips
- Scotch eggs should be jammy. To do this, boil your egg for 4-5 minutes tops, and chill as quickly as possible.
- I make an extra egg in case I have a peeling disaster.
- I like garlic sausage or even breakfast sausage with this appetizer recipe.
- Mix up the mustard! Grainy mustard is also delish with these eggs.
- Try these eggs with Garlic Dipping Sauce instead.
Recommended
Serving Suggestions
How to serve baked Scotch Eggs? My kids like them for breakfast, but I also like serving them on a colossal board of appetizers. They’re perfect as St. Patrick’s Day appetizers but also great for parties and gatherings of all kinds. Pair them with your favorite appetizers, or enjoy them as a starter to heartier main dishes. They’re also perfect on a charcuterie board, or even a bruschetta board. Get creative!
Storage and Reheating
Leftover Scotch Eggs can be stored in an airtight container in the fridge for 3-4 days. To reheat them, call me crazy, but I cut them in half and pop out the jammy egg. I’ll then heat up the sausage shell in the microwave or oven, then put the egg back in! This way, the egg won’t overcook.
Step By Step Process
Baked Scotch Eggs
Ingredients
- 7 eggs 6 for soft boiling, 1 for egg wash
- 1 pound sausage meat bulk sausage or casings removed
- 1 1/2 cups Panko bread crumbs
- 1/2 cup heavy whipping cream
- 3 tablespoons Dijon mustard
Instructions
- Preheat your oven to 425-F and line a baking sheet with parchment paper.
- Bring a pot of water to a gentle boil. Carefully lower the eggs into the boiling water on a spoon, one at a time.
- Boil the eggs for 4-5 minutes TOPS, then drain and run under cool water to chill.
- Peel the eggs as soon as they are safe to handle, and pop them into the fridge or even the freezer to chill. Chilling the eggs is super important, so the yolk doesn't cook in the oven.
- Divide the sausage into 6 balls, then flatten it into a pancake. Wrap the sausage pancake around the chilled eggs until there's no egg exposed. Try to keep the sausage in an even layer. Repeat until the eggs are all wrapped.
- Whisk the remaining egg in a bowl. Dredge a sausage-wrapped egg into the whisked egg and then press it lightly into the bread crumbs. Lay it on the parchment paper-lined baking sheet. Repeat.
- Bake at 425-F until the sausage is cooked; about 10-14 minutes. Use a digital meat thermometer in the thickest part of the sausage. It should read 165-F.
- Make the mustard sauce while the eggs are cooking. Mix the Dijon and the heavy cream in a small bowl until combined.
- Remove the eggs from the oven and dig in!
Notes
Chef Jenn’s Tips
- Scotch eggs should be jammy. To do this, boil your egg for 4-5 minutes tops, and chill as quickly as possible.
- I make an extra egg in case I have a peeling disaster.
- I like garlic sausage or even breakfast sausage with this appetizer recipe.
- Mix up the mustard! Grainy mustard is also delish with these eggs.
- Try these eggs with Garlic Dipping Sauce instead.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
