Baked Scotch Eggs

Scotch eggs are another very popular snack in Nigeria. They are so popular, a local fast food chain (Mr Biggs) makes a fortune from their daily sales!

Funke Koleosho's Baked Scotch Eggs

Popular as they are in Nigeria, scotch eggs are not a Nigerian invention neither are they a Scottish invention as the name suggests! Investigating the history of these popular snack, the renown luxury British food store, Fortnum & Mason, claim to have invented scotch eggs. Also another line of thought say that scotch eggs might have evolved from an Indian kofta dish also made with eggs and minced meat.

According to Fortnum & Mason, it is believed that the first scotch eggs were made back in the 1730s specifically for long distance carriage travellers who needed some form of food or snack as sustenance during their journey.

Scotch eggs as we know them today, (and as they were made back then) are typically made with hard boiled eggs and sausage meat. The sausage meat could range from pork, beef to turkey. And the eggs could be hen eggs, duck, quail or goose eggs.

The term "scotch eggs" (previously referred to as scotched eggs) is believed to refer more to the process of making the eggs (typically involves wrapping them in sausage meat, coating in breadcrumbs and cooking (often frying) rather than their origin.

Scotch eggs are typically deep fried and as a way of cutting down on the fat soaked up during deep frying, I decided to bake them...

What you need 6 hard boiled hen eggs 300g good quality sausage meat (This could be pork, beef or turkey depending on your preference. You need about 50g per egg). About 100g breadcrumbs 1 egg Some plain flour 1 tablespoon of coconut oil Half teaspoon dried thyme What to do To boil the eggs, place them in a deep base pot and cover with water. Place the pot on the stove on medium to high heat and start your timer. Boil eggs for no more than 6 minutes. Once boiled take the eggs out and place in a bowl of cold water. Carefully remove the shell and set aside. Place the crumbs and flour in different flat plates in readiness for coating the eggs. Also crack and whisk one fresh egg to use as egg wash. In another bowl mix the oil and thyme into the sausage meat. Mix well for even distribution of spice. Then part into 50g portions and flatten on cling film or food grade plastic food bag. Take one egg at a time and roll first in the flour. Then place egg in the centre of the flattened sausage meat. Carefully enclose the egg with the sausage meat ensuring the egg is completely covered. Place back in the flour, then egg wash and then roll in the breadcrumbs then back into the egg wash and roll again in the breadcrumbs until its completely covered.  Allow to rest for about 15 minutes then bake in the oven at 220oC for 20-30 minutes or until well browned. Serve hot or cold.

Baked Scotch Eggs