Baked Scotch Eggs
Jammy boiled eggs wrapped in seasoned sausage and a crunchy pork rind crust, then baked rather than deep-fried. A pub classic that’s great hot or cold.
Nutrition per serving
1 Scotch egg- Net carbs
- 1.9g
- Calories
- 341kcal
- Protein
- 20g
- Fat
- 28g
- Total carbs
- 1.9 g
- Fiber
- 0 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Pork-free (turkey & sage): Ground turkey seasoned with sage and garlic, with an almond flour and Parmesan crust. Leaner, and pork-free from the inside out.
- Mix the turkey with the sage, garlic powder, salt and a few grinds of pepper before wrapping the eggs. Bake until the turkey reads 165°F (74°C), 25–30 minutes.
Chorizo: Fresh Mexican chorizo makes a spicy, brick-red coating around the egg. Serve with sour cream and lime instead of mustard.
- Chorizo is soft, so chill it for 20 minutes before wrapping and chill the wrapped eggs again before coating. Bake to 160°F (71°C) and blot off any excess red fat.
- Scotch eggs
- Coating
- Nice to have (optional)
- Scotch eggs
- Coating
- Also add
- Nice to have (optional)
- Scotch eggs
- Coating
- Nice to have (optional)
Estimated cost $6.47 for 6 servings ($1.08 each) · how we estimate
Instructions
-
Bring a saucepan of water to a rolling boil, gently lower in the 6 eggs and boil 7 minutes for jammy yolks (they cook a little more in the oven) or 9 minutes for firm. Transfer to ice water for 10 minutes, then peel.
-
Heat the oven to 400°F (200°C) and set a wire rack on a foil-lined sheet pan.
-
Divide the sausage into 6 equal portions. On a piece of plastic wrap, flatten each into a 4-inch (10 cm) round. Set an egg in the center and use the wrap to draw the sausage up around it, sealing the seams with damp fingers so the egg is completely covered.
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Mix the pork rinds and Parmesan in a shallow dish. Roll each sausage-wrapped egg in the beaten egg, then in the crumbs to coat all over. Set on the rack.
-
Bake 25–28 minutes, until deep golden and the sausage reads 160°F (71°C). Rest 5 minutes, halve with a sharp knife and serve with mustard.
Tips for success
-
Peel the eggs under a trickle of cold water, and dry them well so the sausage clings. - Chill the wrapped eggs for 15 minutes before coating if the sausage feels soft; they hold their shape better in the oven.
- Packed cold with a pot of mustard, they make a great picnic or lunchbox protein.
Nice to have, not needed
- A wire rack lets the crust crisp all over — without one, bake on parchment and turn them once halfway.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Eat cold, or reheat at 350°F (175°C) for 10–12 minutes.
Prep tip: Pack them whole for lunches and halve just before eating, so the yolk stays moist.
Refrigerate up to 3 days. Eat cold, or reheat at 350°F (175°C) for 10–12 minutes.
Variations
2 variations, each with its own ingredients and macrosPork-free (turkey & sage)
ProteinGround turkey seasoned with sage and garlic, with an almond flour and Parmesan crust. Leaner, and pork-free from the inside out.
- bulk pork breakfast sausage → ground turkey (93% lean)
- pork rinds → blanched almond flour
- + 2 tsp dried rubbed sage
- + ½ tsp garlic powder
- + ¾ tsp salt
1.2 g net · 242 kcal · 24 g protein · 15 g fat · ≈$1.41 per serving (−0.7 g net carbs vs the original)
Chorizo
ProteinFresh Mexican chorizo makes a spicy, brick-red coating around the egg. Serve with sour cream and lime instead of mustard.
- bulk pork breakfast sausage → fresh Mexican chorizo
- English or Dijon mustard → sour cream
3.4 g net · 354 kcal · 23 g protein · 27 g fat · ≈$1.59 per serving (+1.5 g net carbs vs the original)
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