Scotch Eggs, an English Treat

Despite their name, this is actually an English treat that the London department store Fortnum & Mason claims to have invented in 1738.  Scotch eggs are a common picnic food. In the UK you can find them in pubs, supermarkets, corner shops and motorway service stations.  They can sometimes be found here in English Pubs too.  While there are many variations, here’s a fairly classic recipe.

Scott’s Scotch Eggs  Print This Post Print This Post

Recipe courtesy: The Incredible, Edible Egg

1 lb. bulk Italian-style turkey sausage
8 hard-boiled EGGS
1 EGG, beaten
1 cup baked cheese cracker crumbs (or another cracker)
Mustard Sauce
1/4 cup reduced fat mayonnaise
2 Tbsp. Dijon mustard

Yields: 8 Servings


  1. PREHEAT oven to 425°F. DIVIDE sausage into 8 equal portions. FLATTEN each slice on your palm and WRAP around hard-boiled egg. PRESS edges to seal. REPEAT with remaining eggs.
  2. DIP sausage covered eggs in beaten egg; ROLL in cracker crumbs. PLACE on baking sheet. BAKE at 425°F for 10 minutes; REDUCE heat to 375°F and BAKE for an additional 20 minutes.
  3. MIX reduced-fat mayonnaise and Dijon mustard; serve immediately.


How to hard-boil eggs:

  • PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling.
  • REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
  • DRAIN immediately and serve warm or cool completely under cold running water or in bowl of ice water, then REFRIGERATE.
  • Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

Nutritional Facts

Per serving: 1/4 recipe

Calories: 520

Total fat: 26 g
Saturated fat: 6 g
Polyunsaturated fat: 3 g
Monounsaturated fat: 6 g

Cholesterol: 465 mg
Sodium: 1050 mg
Carbohydrates: 28 g
Protein: 41 g
Sugar: 3 g
Vitamin A: 169 mcg
Vitamin D: 2 mcg
Folate: 130 mcg
Calcium: 79 mg
Iron: 3 mg
Potassium: 1355 mg
Choline: 375 mg

This recipe is an excellent source of protein, choline, folate and potassium and a good source of vitamin A and vitamin D.

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1 Response

  1. Jane says:

    The eggs don’t look hardboiled in the photo.

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