Scotch eggs are a delicious preparation that combines hard-boiled eggs wrapped in sausage meat, breaded, and cooked until a golden and crispy texture is achieved. Originating from the United Kingdom, this dish has transcended borders and has been adapted in different Latin American countries where it may have various names, although its essence remains intact. In some regions, they are simply known as "stuffed eggs with meat," while in others they keep the name "Scotch eggs." This dish is highly appreciated for its versatility and for being ideal for sharing at gatherings or as a complete and nutritious meal.
The history of Scotch eggs dates back several centuries in England, where they became popular as a practical and energizing option for factory workers. This recipe has evolved over time, incorporating different seasonings and cooking techniques. Nowadays, the baked version offers a healthier alternative to the traditional frying method, preserving the characteristic flavor and texture that makes this dish so special.
How to Prepare Oven-Style Scotch Eggs
To begin, carefully peel the hard-boiled eggs, making sure they are whole and without imperfections.
In a small bowl, combine the sausage meat with sage, garlic powder, onion powder, cayenne pepper, and ground black pepper. Mix all the ingredients well until they are completely integrated.
Divide the sausage mixture into 8 equal portions and flatten each one to a thickness of approximately 1/8 inch.
Roll each hard-boiled egg in flour and place it on each flattened sausage portion.
Use the sausage portions to completely wrap each egg, pressing the edges to seal the filling well.
In a shallow dish, beat one egg, and on a separate flat plate, place the fine breadcrumbs.
Dip each wrapped egg into the beaten egg mixture and then roll it in the breadcrumbs, ensuring it is well coated.
Place the Scotch eggs on a baking tray lined with aluminum foil.
To achieve a crispier crust, lightly spray the eggs with cooking spray before placing them in the oven.
Bake at 375°F (190°C) for 25 to 30 minutes or until they are golden and completely cooked.
When ready to serve, line a platter with fresh lettuce leaves and place the Scotch eggs, cut in half, on top of the lettuce for an attractive and fresh presentation.
