Do Scotch eggs have to be fried?

No. Although Scotch eggs are typically deep-fried when served in pubs and restaurants, they may also be baked, as described in this recipe.

Are Scotch eggs English or Scottish?

They're English. The true origin story remains debatable, but Scotch eggs are certainly English and not Scottish.

What to serve with Scotch eggs?

Scotch eggs are often served with dipping sauces, mustard, pickles, and/or a salad. A sauce with a little acidity will help cut the richness of the meat and egg, while some greens or vegetables will contribute freshness and crunch.

Should Scotch eggs be eaten hot or cold?

Either works. It's up to personal preference. They make a good picnic item, so you'd enjoy them cold.

Baked Scotch Eggs (Gluten Free & Keto)

Name: Baked Scotch Eggs (Gluten free and Keto)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: English
Ingredients: 5 eggs; 1 pound ground sausage; 1/2 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1 teaspoon dried chives; 2 tablespoons Dijon mustard; 3/4 cup almond flour/meal; 1/4 cup grated Parmesan; 1/4 cup sesame seeds; 1/2 cup mayo; 2 tablespoons chopped pickles; 1 teaspoon sriracha

Description

These gluten-free Scotch eggs consist of hard-boiled eggs wrapped in sausage and coated in a crispy breading. This recipe bakes the eggs instead of frying them, and the breading is both gluten-free and keto-friendly, offering a twist on the English classic.

Ingredients

Units Scale

5 eggs
1 pound ground sausage
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 teaspoon dried chives
2 tablespoons Dijon mustard
3/4 cup almond flour/meal
1/4 cup grated Parmesan
1/4 cup sesame seeds
1/2 cup mayo
2 tablespoons chopped pickles
1 teaspoon sriracha

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Instructions

Cook the eggs. Add about an inch of water to a small saucepan. Place four of the eggs in a steaming basket inside the pan. Bring the water to a simmer, cover the pan, and steam the eggs for about 10 minutes. Meanwhile, fill a large bowl halfway with ice and fill with water. After 10 minutes, remove the eggs from the pan and immediately add to the bowl of iced water.
Make the sausage coating. Preheat the oven to 400 degrees F. Combine the sausage with the thyme, garlic powder, chives, and mustard in a bowl. Stir well to combine. Divide the sausage mixture into four equal-sized flat rounds.
Set up the breading stations. Set up three shallow dishes. In the first, add 1/4 cup almond flour. In the second, crack the remaining egg and beat it with a splash of water. In the third, stir the remaining almond flour, Parmesan, and sesame seeds. Peel the eggs when cooled and line a baking sheet with a rack.
Wrap the eggs in the sausage. Gently roll each of the eggs in the dish of plain almond flour to coat. Place each egg onto a sausage disc. Wet your hands with water to prevent sticking, and press the sausage discs around each egg one at a time. Dip each one into the beaten egg, then roll around in the almond flour breading mixture until well coated. Place each scotch egg onto the rack on the baking sheet.
Bake and make the sauce. Bake the Scotch eggs for 20 minutes, rotating about halfway through. You want the sausage to reach 165 degrees F and feel firm. If they're cooked through but haven't browned to your liking, place the baking sheet under the broiler for a few minutes. While they bake, make the dipping sauce by stirring the mayo, chopped pickles, and sriracha together. Serve the scotch eggs warm or at room temperature with the sauce on the side.

Notes

Let the eggs cool completely before peeling. This is why I always use an ice bath after boiling eggs to cool them down and quickly stop cooking. But it also makes the eggs easier to peel and handle with the sausage.

Don’t be afraid to press the sausage firmly around the egg using your hands. Rolling it around on your cutting board also works. It may take a little playing around with, but you want the eggs completely covered.

Prep Time: 30
Cook Time: 25
Category: Brunch
Method: Baking
Cuisine: English