14 Reviews

Oh FT! Childhood memories brought to life. Marvellous. I made the recipe, exactly as written, and sat outside and snacked them up. Superb. I had this or a very similar egg over 50 years ago with my grandpop. My grandmama would fry them on the stove and then he and I would steal as many as we could carry and go to the garden to eat them, dipping in a hot yellow sauce which was no doubt Colemans. I became the owner of her cast iron pans and her huge fry pan is what I used to fry them; it added a lovely taste to the memory. Thank you so much for helping me relive a sweet bit of my childhood. Scotch Eggs rule!! BB

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Barefoot Beachcomber February 07, 2010

These went over very well and were a great way to use up hardboiled Easter eggs. I had italian sausage, already seasoned, so I omitted all of the herbs but the onion. My husband is gluten-free, so I substituted sweet rice flour and gluten-free breadcrumbs.

DO cook the sausage-d eggs for the full 8 minutes. I pulled some of mine early because the breading was looking too dark, and they were still pink on the inside. Oops!

It is also MUCH easier to form the sausage jacket if you wet your hands first. My sausage was really sticky, but a little water on my fingers kept it on the egg where it belonged.

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besidethebox May 04, 2011

These Scotch Eggs are delicious. Served with garden salad and crusty loaf of French bread. I used all purpose flour, 1/2 lb. sausage meat, 1/2 cup Panko bread crumbs, and nutmeg. For the chopped fresh herbs I used 2 teaspoons each of parsley, sage, and thyme which equals the 2 Tablespoons chopped fresh herbs. Great directions and enjoyed reading the history of the recipe too. Another recipe for my favorite zaar recipes binder.

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foodtvfan January 28, 2010

These are wonderful. Prior to making them, I'd only tried them once,at an english pub in Florida ( yeah,yeah,I know). Those were just okay, but I knew they could be so much better. I was right-they could be, and these are. Thank you French Tart for not only posting this well written recipe, but also for the history of these wonderful eggs. Thanks too, to Barefoot Beachcomber for sharing your memory of having these with your grandfather. I almost felt that I was in that garden with you. Aren't food memories great?

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jerseygirl1952 June 04, 2011

Yummy! These were so fun to make and really tasty! My hubby said, "Sausage, Egg... all we need now is cheese." That got me thinking... maybe next time I will wrap the egg in cheese and then put the sausage around that! Either way... this recipe is a keeper! Made for ZWT6.

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Sarah in New York June 21, 2010

Oh, yum. Really, really good. I wanted to do a scotch eggs recipe using quail eggs and the fact that you suggested that very thing made me pick this one. I discovered that if you double the recipe you can do about 12-18 quail eggs. My brother had never tried scotch eggs before and after one bite was addicted (I warned him). This is a lovely, easy, straightforward recipe. I'm keeping it for sure.

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KitchenDame March 16, 2010

These eggs are absolutely delicious. Do yourself a favour and make them. This is the first time I have eaten a Scotch Egg, but it won't be the last.

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Kiwi Kathy February 18, 2014

this is by far the best scoch egg we have ever made and eaten.

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macjranne_5156099 September 23, 2010

I love Scotch eggs! They were a mainstay when I was doing Atkins. I used the house brand sausage, but I have to admit that this is WAY better! I like the fact that the fresh herbs used are your own preference! And about 3 weeks ago, I started buying my eggs from a friend's ranch. I will probably be making these a lot in the future! Thnx, Tart, for sharing your great recipe! Made for the Voracious Vagabonds and ZWT 6.

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Darkhunter June 23, 2010

Terrific just terrific, haven't had these for years. LThanks for the reminder and the great classic recipe.. ralph

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brassman9 January 30, 2010
Fortnum and Masons Authentic Scotch Eggs With Sausage and Herbs