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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix mince and spices together by hand. | 2. Encase one shelled hard boiled egg in mince mixture. (I've had questions about the amount of meat -- you are aiming for bigger than a baseball and smaller than a softball in total size). | 3. Dip uncooked Scotch Eggs in beaten egg then gently roll in bread crumbs until coated. | 4. Refrigerate for 45-90 minutes. | 5. Bake for 45-60 minutes in a 400 degree oven, until bread crumbs are browned (the fat expressed by the mince alone is partially absorbed by the breadcrumbs, allowing for a beautiful browning and flavor). Allow to rest five minutes if serving hot, can also be served traditionally cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hot sausage	1	lb		839.1469	38.5554	98.8833	33.5659
turkey	1	lb	ground	648.2681	0.5893	98.1016	25.5681
clove	1	teaspoon	ground	5.754	1.3761	0.1254	0.273
sage	1	tablespoon	crushed	-	-	-	-
thyme	2	teaspoons		1.6159999999999999	0.3912	0.08900000000000001	0.0269
breadcrumb	3/4	cup		-	-	-	-
egg	1/2			35.75	0.18	3.14	2.3775
egg	4			35.75	0.18	3.14	2.3775

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.