These baked scotch eggs are the perfect party appetizer! Serve them with my shallot yogurt dip; your guests will definitely come back for more!
Thank you to Phil’s Fresh Eggs for sponsoring today’s conversation. My love of their cage-free eggs and all opinions are my own.
My history with scotch eggs goes a bit like the story of Goldilocks and the three bears.
My very first scotch egg was made with an ostrich egg. Too big. It would take forever to cook if you were making it at home.
My second scotch egg was made with a quail egg. Tooo small. I wouldn’t even know where to begin with an egg that small.
My third scotch egg, made with eggs from Phil’s Fresh Eggs, was just right.
You’re probably wondering right about now what a scotch egg is. It is a hard boiled egg, wrapped in sausage, then breaded and baked or fried.
We don’t fry much in our house so I decided to bake my version.
Baked Scotch Eggs
I started by hard boiling eggs from Phil’s Fresh Eggs. Phil’s has offered cage-free eggs since 1959 – they were one of the first pioneers in providing cage-free eggs.
There is nothing like breaking the shell off of a boiled egg, cutting it open and seeing that orange yolk. Phil’s eggs are known for their deep yellowy orange yolks, which is a result of the chicken’s diet of corn, soybeans and omega-3 rich ingredients (all sourced from Midwestern farms!)
After my eggs are boiled, I drain the hot water and run cool water over the eggs for several minutes. I also stick the eggs in the fridge for a little bit to make sure they are completely cooled.
One of the great things about scotch eggs is that if the eggs don’t look beautiful after you remove the shell it’s okay; since you are covering them with sausage, no one will ever know.
While the eggs are cooling in the fridge, I take this time to prepare my sausage and pre-heat my oven.
I mix breakfast sausage (the kind that comes in a tube, not links) with parsley, salt and pepper. Then I separate the mixture into equal 2 ounce portions. I actually used a scale to measure it out but you can just make eight equal sized sausage balls if you don’t have a kitchen scale handy.
Before I pull the eggs out of the refrigerator, I make my shallot yogurt dipping sauce. It’s a little tangy and perfect for dipping the meaty baked scotch eggs.
I also take out two small bowls. In one, I whisk an extra egg and in the other I pour out a liberal amount of panko bread crumbs.
Now it’s time to prepare the scotch eggs. De-shell all of your eggs – remember, if they don’t de-shell perfectly, it’s okay.
Take a boiled egg in one hand and cover it with one of your sausage portions. Make sure it is completely covered and that the sausage covers the egg completely. Then dredge the sausage covered boiled egg, first in the whisked egg and then in the bread crumbs. Make sure the meat is completely covered in bread crumbs.
Place it on a baking sheet and repeat with the other boiled eggs until you have a tray of unbaked scotch eggs.
Pop the pan in the oven and bake for 20 minutes. When the bread crumb coating is crispy, remove the pan from the oven. Wait about 5 minutes for them to cool and serve them hot.
Serve the finished baked scotch eggs on a tray, with your shallot yogurt dipping sauce in a small bowl. You could even stick a tiny fork or toothpick in each one so they are easy to dip.
If you are making these for a party, your guests will be so excited when they cut open one of these meatballs and find a hard boiled egg inside. They look so good that I wouldn’t be surprised if a guest or two forgoes the fork and just takes a big bite.
Check out my other recipes using Phil’s Fresh Eggs!
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Disclaimer: This post was sponsored by Phil’s Fresh Eggs.