Scotch Eggs Baked in the Oven
Scotch Eggs Baked in the Oven
Ingredients
For the Scotch Eggs
- 6 eggs
- 400 g pork mince
- 1/2 teaspoon salt, as needed for seasoning
- 1/4 teaspoon pepper, as needed for seasoning
- 1/2 teaspoon onion granules, as needed for seasoning
- 1/2 teaspoon garlic granules, as needed for seasoning
For the Coating
- 1/2 cup flour, for dredging
- 1 egg, beaten, for coating
- 1 cup breadcrumbs, for coating
Instructions
- 1
Carefully place 6 eggs into a pot of cold water. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for 6 minutes for a soft-boiled yolk.
⏱️ 10 min
- 2
While the eggs are cooking, prepare an ice bath by filling a bowl with ice and cold water. Immediately transfer the boiled eggs into the ice bath to stop the cooking process and cool them down quickly. Let them sit for at least 5 minutes.
⏱️ 5 min
- 3
Once cooled, carefully peel the eggs. Be gentle to avoid damaging the delicate whites.
⏱️ 5 min
- 4
In a medium bowl, combine the 400g of pork mince with salt, pepper, onion granules, and garlic granules. Mix thoroughly with your hands until the seasonings are evenly incorporated into the meat.
⏱️ 5 min
- 5
Preheat your oven to 180°C (350°F). Line a baking tray with baking paper.
⏱️ 5 min•🌡️ 180
- 6
Divide the seasoned pork mince into 6 equal portions. Take one portion and flatten it into an oval shape in the palm of your hand, making it large enough to encase an egg.
⏱️ 3 min
- 7
Place one peeled egg in the center of the flattened mince. Carefully wrap the mince around the egg, ensuring it is completely covered and sealed with no gaps. Gently roll it between your palms to form an even, egg-shaped ball.
⏱️ 5 min
- 8
Prepare a dredging station with three separate shallow bowls: one with flour, one with the beaten egg, and one with breadcrumbs.
⏱️ 2 min
- 9
Take each mince-wrapped egg and first roll it in the flour, ensuring it's lightly coated. Then dip it into the beaten egg, allowing any excess to drip off. Finally, roll it completely in the breadcrumbs, pressing gently to ensure a thick, even coating.
⏱️ 5 min
- 10
Place the breaded Scotch eggs onto the prepared baking tray, ensuring they are not touching.
⏱️ 1 min
- 11
Bake in the preheated oven at 180°C for 20 minutes, or until the pork mince is cooked through and the breadcrumbs are golden brown and crispy.
⏱️ 20 min•🌡️ 180
- 12
Remove from the oven and let cool for a few minutes before serving. These are delicious served warm, revealing a perfectly soft, runny yolk when cut open.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Scotch Eggs Baked in the Oven
For the Scotch Eggs
- 6 eggs
- 400 g pork mince
- 1/2 teaspoon salt, as needed for seasoning
- 1/4 teaspoon pepper, as needed for seasoning
- 1/2 teaspoon onion granules, as needed for seasoning
- 1/2 teaspoon garlic granules, as needed for seasoning
For the Coating
- 1/2 cup flour, for dredging
- 1 egg, beaten, for coating
- 1 cup breadcrumbs, for coating
Instructions
- 1
Carefully place 6 eggs into a pot of cold water. Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for 6 minutes for a soft-boiled yolk.
⏱️ 10 min - 2
While the eggs are cooking, prepare an ice bath by filling a bowl with ice and cold water. Immediately transfer the boiled eggs into the ice bath to stop the cooking process and cool them down quickly. Let them sit for at least 5 minutes.
⏱️ 5 min - 3
Once cooled, carefully peel the eggs. Be gentle to avoid damaging the delicate whites.
⏱️ 5 min - 4
In a medium bowl, combine the 400g of pork mince with salt, pepper, onion granules, and garlic granules. Mix thoroughly with your hands until the seasonings are evenly incorporated into the meat.
⏱️ 5 min - 5
Preheat your oven to 180°C (350°F). Line a baking tray with baking paper.
⏱️ 5 min•🌡️ 180 - 6
Divide the seasoned pork mince into 6 equal portions. Take one portion and flatten it into an oval shape in the palm of your hand, making it large enough to encase an egg.
⏱️ 3 min - 7
Place one peeled egg in the center of the flattened mince. Carefully wrap the mince around the egg, ensuring it is completely covered and sealed with no gaps. Gently roll it between your palms to form an even, egg-shaped ball.
⏱️ 5 min - 8
Prepare a dredging station with three separate shallow bowls: one with flour, one with the beaten egg, and one with breadcrumbs.
⏱️ 2 min - 9
Take each mince-wrapped egg and first roll it in the flour, ensuring it's lightly coated. Then dip it into the beaten egg, allowing any excess to drip off. Finally, roll it completely in the breadcrumbs, pressing gently to ensure a thick, even coating.
⏱️ 5 min - 10
Place the breaded Scotch eggs onto the prepared baking tray, ensuring they are not touching.
⏱️ 1 min - 11
Bake in the preheated oven at 180°C for 20 minutes, or until the pork mince is cooked through and the breadcrumbs are golden brown and crispy.
⏱️ 20 min•🌡️ 180 - 12
Remove from the oven and let cool for a few minutes before serving. These are delicious served warm, revealing a perfectly soft, runny yolk when cut open.
⏱️ 3 min