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All Comments For

Scotch Eggs


This recipe for Egg Dishes was submitted by MrFrenchStewart on 4/27/2002. Click here to view the recipe.

Recipe number 118.


Average Rating = 5 (out of 5)


By scotty

To scotch something, you wrap it up completely. Therefore to scotch an egg, you wrap it up - in this case with some fine ground seasoned pork. Always great tasting and filling and did I mention they taste good?

Comment submitted: 11/9/2013 (#17129)



Official Member: Team BreakfastBy ProudPittieMom (Team Breakfast Member)

Recipe Rating (out of 5):

If you leave out the onion and nutmeg, these are a wonderful, once in a blue moon, special treat for travel for the humans and canines in your group. Only use as a full meal for dogs who already eat a variety of fresh, whole foods. Otherwise, a couple of small tastes will be appreciated, but make sure there is no onion or nutmeg in those for feeding to your dogs. My poor service dog is allergic to the world so I have to find a sausage with no pork, but then this recipe is good to go for both of us (deleting the onion & nutmeg, of course).

Comment submitted: 1/7/2013 (#15063)



By zip1059

Cinnamon and nutmeg are not part of the old, original recipe.

Comment submitted: 11/12/2012 (#14827)



By Dulce

Does anyone know if there is a low carb version of this dish anywhere? It sounds great but I'm on the Atkins meal program so can't do the bread crumbs or white flour coating.

Comment submitted: 5/19/2012 (#13923)



By OldEngrish

Recipe Rating (out of 5):

I made these a few nights ago, they are amazing. I also made them with just eggs and sausage and that was amazing too.

Comment submitted: 2/17/2011 (#12139)



By Large Don

I am making these tomorrow!!

Comment submitted: 1/24/2011 (#11984)



Official Member: Team BreakfastBy equable (Team Breakfast Member)

Recipe Rating (out of 5):

I had trouble telling when they were done. But they turned out very good. I had them with a horseradish dip like twindebbie suggested, very good.

Comment submitted: 12/24/2010 (#11774)



By Sojourner

Recipe Rating (out of 5):

They are also delicious with spaghetti.

Comment submitted: 8/19/2010 (#11090)



By twindebbie

Recipe Rating (out of 5):

Serve them with whipped cream with horseradish folded in. They are divine!

Comment submitted: 8/2/2010 (#11006)



By Raj S.

Recipe Rating (out of 5):

Scotch eggs are very tasty! If they we're so fattening, I'd eat them every day.

Comment submitted: 7/29/2010 (#10982)



Official Member: Team BreakfastBy warewolf (Team Breakfast Member)

This sounds very good to me.

Comment submitted: 7/26/2010 (#10965)



Official Member: Team BreakfastBy mtaylor (Team Breakfast Member)

Recipe Rating (out of 5):

This recipe sounds really good. I like the way that Renard shared on cooking them as well.

Comment submitted: 5/23/2010 (#10550)



By Stocky

Scotch eggs are not from Scotland. They were invented in 1851 by Fortnum and Masons in London.

Comment submitted: 2/2/2010 (#9594)



By Renard

Recipe Rating (out of 5):

When I make them I use seasoned Italian sausage. I make the patty, then I lay strips of bacon and shaved cheddar cheese. I carefully wrap the egg in this so the end result is: egg, surrounded by cheese, surrounded by bacon, surrounded by sausage. Dredge in egg then flour and fry. Delicious!

Comment submitted: 2/1/2010 (#9589)



By shodes

Recipe Rating (out of 5):

I made these and they are a huge hit at hunting camp, where we eat them cold with some hot coffee before heading out to the cold, dark woods.

Comment submitted: 1/4/2010 (#9392)



By Gerald

Recipe Rating (out of 5):

I mixed grated fresh bread to the mixture instead of bread crumbs. It saves time and comes real golden brown. Thanks for the recipe. Gerald Neththasinghe of Sri Lanka.

Comment submitted: 12/21/2009 (#9261)



By maggie now

Recipe Rating (out of 5):

I tried this but found you don't need any spices, just the sausage meat.

Comment submitted: 12/19/2009 (#9252)



By Amanda

Very very easy to make, I used one kg of sausage to 12 eggs, but I also added 2 beaten eggs to the mix to help it stick to the egg. Thanks for the advice!

Comment submitted: 12/4/2009 (#9151)



By g8tlix

Recipe Rating (out of 5):

LOL Wonder the name was a derogitory remark referring to the dangly bits under a Scotsman's kilt?

Comment submitted: 3/7/2009 (#7720)



By wojo

Recipe Rating (out of 5):

Kids LOVE 'EM!

Comment submitted: 12/27/2008 (#7209)



By Super Hot

As pointed out, they're English not Scottish.

Comment submitted: 12/10/2008 (#7072)



By Mick

Scotch eggs were invented in London in the 1700's.

Comment submitted: 9/15/2008 (#6465)



Official Member: Team BreakfastBy polymeme (Team Breakfast Member)

I've not had this particular variant - but some plain market sausage wrapped around an egg and rolled in breadcrumbs with sage is perfection!

Comment submitted: 7/24/2008 (#5953)



Official Member: Team BreakfastBy wahiawaiian (Team Breakfast Member)

Recipe Rating (out of 5):

I just tried some of these and when I saw them I was like...OH NO WAY WILL I EAT THAT...THATS GROSS!! After some concideration and everyone telling me I was silly...I tried one...wow. NOT YUCKY!!! hahahaha definatly tasty. Not at all what I expected. Thank you!!!

Comment submitted: 6/19/2008 (#5569)



By Eggbert

I bought a can of quale eggs at an Asian market and made mini scotch egg meatballs... awesome!

Comment submitted: 3/31/2008 (#4931)



By Alex

Fortnum and Mason invented the scotch egg in 1738 and has nothing at all to do with Scotland. The only the yellow English mustard is suitable although salad cream (not mayo) is also OK.

When making them, parsley and thyme are the herbs to use and some powdered mace. NO ONION! Certainly not traditional but Panko makes a wonderful coating, I always use fresh breadcrumbs made with dry, white bread. Nowt better than a Scotch Egg just out of the fryer.

We would never, ever eat these for breakfast.

Comment submitted: 2/29/2008 (#4716)



Official Member: Team BreakfastBy DocMacKinnon (Team Breakfast Member)

Recipe Rating (out of 5):

Funny how some people forget that one of the most popular breakfast sandwiches is eggs and sausage! I have gotten pretty darn good with these, my simple recipe is this:

- Use Johnsonville Sage Sausage, it holds up better. (Cheaper sausages will probably taste fine, but tend leave gaps.Find one that works well for you & your tastes is best. But the more you make, the better you will get!)

- Take your hard boied egg & roll it in a flour and egg mixture. (Try some seasonings in the flour if you want- go ahead & experiment. I like adding Weber's BBQ Seasoning as well as any Mrs Dash!)

- Flatten a nice amount of sausage, and wrap it around the floured egg, then roll it in bread crumps.

- Deep frying works better than baking. Everyone's fryer is different, get it a golden brown; remove and drain.

- Serve with a deli-style brown mustard. You can refridgerate these in plastic bags, but DO NOT FREEZE!

Scotch Eggs don't do well frozen.

These are ideal to take to office potlucks, as they are cheap, easy to make and once tasted, people will bug you for the recipe! I've already gotten 3 people at my office hooked on them, and 1 made these for his family on Christmas Morning- Jim made 6, and ended up making a dozen more!

Comment submitted: 12/29/2007 (#4277)



By OV

The English invented them and called them "Scotch". Not a traditional Scotch dish.

Comment submitted: 12/4/2007 (#4114)



By Kerrisan

The temperature (or timing) did not work for me at all. They have now been cooking for 40 minutes and I have had to bump the temp up to 400. They smell good though!

Comment submitted: 11/23/2007 (#4045)



By Manien

Recipe Rating (out of 5):

This is a very basic recipe. Try using pre flavored meat. It adds so much.

Comment submitted: 11/22/2007 (#4044)



By Zoe

They are a cool taste. Love, Zoe

Comment submitted: 11/16/2007 (#4006)



By Sheldon

When it says 'shelled' eggs - does that just mean hard boiled then remove the shell?

Comment submitted: 11/12/2007 (#3986)



By bigornghabanero

Recipe Rating (out of 5):

Try them with a maple mustard sauce and or roasted tomato hollandaise.

Comment submitted: 11/3/2007 (#3914)



Official Member: Team BreakfastBy duchess44 (Team Breakfast Member)

Recipe Rating (out of 5):

I've had them at several English Pubs but I found your recipe to be absolutely delicious. We omitted the onions and cinammon. We will take them with us when we go on picnics.


THANK YOU!

Comment submitted: 5/2/2007 (#2313)



Official Member: Team BreakfastBy kenny_geib (Team Breakfast Member)

Try them with gravy! Makes a great meal with potatoes!

Comment submitted: 4/21/2007 (#2216)



By Big Shef

Recipe Rating (out of 5):

The big shef say quick to cook and delicious to eat. Rating 100.

Comment submitted: 3/25/2007 (#1950)



By WMacDouglas

Recipe Rating (out of 5):

Oh so delicious. But I usually make mine without the onion, nutmeg and cinammon and roll the eggs in flour before wrapping them in sausage meat to help it stick to the egg.

Comment submitted: 2/25/2007 (#1633)



By T.W.T

Scotch eggs did not originate in Scotland. They were invented in a London food store, Fortnum and Mason, in 1738.

Comment submitted: 12/28/2006 (#1061)



By weehosedone

Recipe Rating (out of 5):

I love them!!!!!

Comment submitted: 12/24/2006 (#1036)



By Jednick

Recipe Rating (out of 5):

I cut the fat and calories by using good quality turkey sausage. This was delicious!

Comment submitted: 12/20/2006 (#1001)



Official Member: Team BreakfastBy happycook (Team Breakfast Member)

Recipe Rating (out of 5):

A complete breakfast: meat, eggs, & bread!

Comment submitted: 12/20/2006 (#998)



By Fatty-4-by-4

Recipe Rating (out of 5):

I deep fry them.

Comment submitted: 12/19/2006 (#992)



By Scotch Lover

Recipe Rating (out of 5):

I love scotch eggs, but they have to be home made. None of the shop rubbish.

Comment submitted: 12/13/2006 (#944)



By Nameless

Captainbadger, do you know what an oven thermometer is?

Comment submitted: 10/5/2006 (#450)



By captainbadger

I know it's a bit sad, but you know I don't know... but can find out... I'm going to give this a go but just tell me will ya... 350 degree F... that's the gas mark?????

Comment submitted: 9/21/2006 (#355)





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