Crispy Baked Scotch Eggs Recipe (No Deep Frying)

Crispy Baked Scotch Eggs Recipe (No Deep Frying)

Gretel Shaw

These Scotch eggs are so good. I learned the recipe from my husband and I always find myself craving for this. Check out the yummy recipe here.

5 from 1 vote

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Prep Time 25

Cook Time 30

Total Time 55

Course Appetizer, Snack

Cuisine British

Servings Scotch eggs

Calories 382 kcal

Equipment

Large baking sheet

parchment paper

Wire cooling rack

3 shallow bowls or dishes (for flour, beaten egg, and breadcrumbs)

Instant-read thermometer

Large saucepan (for boiling eggs)

Ingredients

12 medium eggs - hard-boiled
2 pounds ground pork sausage meat - minced pork, about 900g
1 cup yellow onion - finely chopped, about 150g
½ cup all purpose flour (plain flour Australia and UK) - plain flour in Australia and UK, about 65g
4 medium eggs - beaten
1 ½ cups dried breadcrumbs - panko for extra crunch, about 170g
1 pinch salt - to taste
1 pinch ground black pepper - to taste

Instructions

Preheat the oven to 400°F / 200°C (205°C fan-forced) and line a large baking sheet with parchment paper.
Peel the hard-boiled eggs and set them aside.
12 medium eggs
In a large bowl, mix the ground pork, chopped onion, and a generous pinch of salt and pepper until well combined. Divide into 12 equal portions (approximately 75g / 2.6oz each).
2 pounds ground pork sausage meat, 1 cup yellow onion, 1 pinch salt
Roll each hard-boiled egg in the flour until lightly coated on all sides. Take one portion of the pork mixture, flatten it in your palm, place the floured egg in the centre, and press the meat evenly around the egg, smoothing all seams. There should be no gaps or thin spots.
12 medium eggs, 1/2 cup all purpose flour (plain flour Australia and UK), 2 pounds ground pork sausage meat
Dip the wrapped eggs into the beaten eggs and then roll in breadcrumbs.
4 medium eggs, 1 1/2 cups dried breadcrumbs
Place each wrapped egg on the baking sheet, spacing them at least 2 inches apart so heat circulates evenly. Place in the oven.
Bake for 25–30 minutes until the breadcrumbs are deep golden brown and an instant-read thermometer inserted into the pork layer reads 160°F / 71°C. Let rest for 5 minutes before serving.

Notes

Storage: Keep cooked Scotch eggs in an airtight container in the fridge for up to 4 days. They are excellent eaten cold straight from the fridge.

Freezing: Wrap individually in cling film, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Place on a wire rack set over a baking sheet and warm at 375°F / 190°C for 10–12 minutes to keep the coating crisp. Avoid the microwave — it turns the breadcrumbs soggy.

Make-Ahead: Assemble the wrapped and coated eggs up to 24 hours before baking. Store on a lined tray in the fridge, covered with cling film. You may need to add 3–5 extra minutes to the baking time since the eggs will be colder.

Pro Tip: Press the pork firmly and evenly around each egg, smoothing all seams. Thin spots cook faster and crack open — spend an extra 30 seconds per egg for a clean, intact shell.

Substitutions: Ground turkey or chicken both work — add a tablespoon of olive oil per pound to compensate for lower fat, and cook to 165°F / 74°C. For extra flavour, add 1 teaspoon dried sage, ½ teaspoon garlic powder, and ¼ teaspoon ground nutmeg to the pork mixture. For a spicy version, mix in ½ teaspoon cayenne pepper and 1 teaspoon smoked paprika.

Nutrition

Serving: 1servingCalories: 382kcalCarbohydrates: 11gProtein: 21gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 295mgSodium: 622mgPotassium: 311mgFiber: 1gSugar: 2gVitamin A: 396IUVitamin C: 2mgCalcium: 58mgIron: 2mg

How did this recipe turn out for you?