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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 16, 2008
Once you get past the fact that these are not low fat or low cholesterol, these are decadent and so pretty! My picky kids even tried them - loved to dip into ketchup or mustard. I will make them again for special occasions.
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Reviewer:

Karen P
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 3, 2008
My husband went to the UK and had these, so I looked them up here and tried them for the first time. We don't eat pork, so we got chicken/basil sausage. it was easier than i thought, and i served with a nice big salad loaded with veggies. We perfect complement! Anything heavier would be too much.
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Reviewer:

hunsa01
Cooking Level: Intermediate
Home Town: South Wales, New York, USA
Living In: San Diego, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 31, 2008
Delicious!
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Reviewer:

ahanney
Cooking Level: Intermediate
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 3, 2008
The eggs were a little greasy. Might make them again, but would try baking them.
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Reviewer:

Kathy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 2, 2008
I used 2 packs of Jimmy Dean Hot Sauasage and added about a 1/2 lb of ground turkey (to make myself feel better about the fat content). Added a little ginger, garlic, and salt to the meat. Baked. Did not fry. Left unbreaded since I'm doing the Atkins thing. Got 8 scotch eggs from the meat mixture.
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Reviewer:

SalamiWagon
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 29, 2008
to get that grey ring around the egg you have to put the eggs under running cold water for 5 min when they are cooked then continue process and hopefully you will not have that grey ring around the egg jus plain white looks much better.
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chef at home
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 29, 2008
In Belgium, this recipe is called "Bird's nest". It is served with mashed potatoes and covered in tomato sauce. Very yummie. I bake them completely in the oven, without frying them first. As delicious and less greasy
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Reviewer:

meurtelken
Photo by meurtelken
Cooking Level: Expert
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 14, 2008
I make these all the time. Personally, I get 8 Scotch eggs from 2 pounds of pork sausage. I usually use Panko breadcrumbs as they get so crunchy and delish. You don't need 4 beaten eggs to coat them - 2 is ample. I spray a skillet with Pam and brown them on all sides before baking them in the oven for about 30 mins. I love them with Branston pickle, Husband has his with spicy mustard.
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Reviewer:

Caroline C
Photo by Caroline C
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 7, 2008
This became a christmas tradition. After all these years I am up to cooking about 40 per season and they always run out!
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Reviewer:

JENHIETT
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 21, 2008
Very good. I use Jimmy Dean Maple Sauasage. To cut back on fat, I bake these at 350 for 45 minutes. My kids (2&8) love these!
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8 users found this review helpful

Reviewer:

Motherof2
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 14, 2007
Personally? I loved them and my husband seemed to enjoy them, but my kids (picky eaters, to be sure) didnt like them too much. (I dont like boiled eggs, I dont like hollendaise sauce, etc...) I'm still giving this recipe a 5 star rating because DH and I truly enjoyed them!
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Reviewer:

hobey98
Cooking Level: Intermediate
Home Town: Cass City, Michigan, USA
Living In: Easley, South Carolina, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 7, 2007
The first time I tried these was at a Renaissance Faire. This is a very tasty recipe although not one I can eat on a regular basis (grin). I would like to mention that the cooler the meat & eggs are when you begin molding, the easier they are to make. I also like to dip my hands in very cold water before molding each one as my hands are always very warm and the fat in the sausage has a tendency liquify quickly. Definitely dust the eggs with flour before appling the sausage!
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7 users found this review helpful

Reviewer:

LESLIE_2130
Cooking Level: Intermediate
Living In: Alexandria, Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 2, 2007
I've been eating these since I was a little girl and them are wonderful, though incredibly bad for you if fried. I've been looking for a great baked recipe and here it is. I added a little pepper to the pork which gave it an added kick. Great recipe, thanks!
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Reviewer:

JULIAC
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 2, 2007
My family loves these. Although we call them buried eggs and I do change some things. First I mix half sausage and half turkey along with spices together so it's not so greasy. Then after covering the egg I roll them in crushed pecans and bake them on 325 for 40-45 min. yummy!
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Reviewer:

kimmi
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 11, 2007
my boyfriend is from scotland and i am practicing making a few different things from his homeland. it was a little hard to get the sausage wrapped around the egg(they're slippery little suckers)but i figured it out. i used a package hollandaise sauce and added a tbls of dijon mustard to it. i suppose any mustard you like would do. the sauce was delicious and so was the egg. i'm trying to figure out a away to keep the egg soft bolied though. i think it would be much tastier that way.
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Reviewer:

heather
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 27, 2006
These are wonderful. I love to take to parties because they disappear very quickly.
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Reviewer:

NANCYJWEBB
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 15, 2005
A change for the better. I have made these for years and even had them featured on a cooking segment on TV. Switch out the pork for Jimmy Dean Sausage. It makes for such a better dish. And you can get it in mild, medium or Hot.
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Reviewer:

katylan
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 26, 2005
We decided to have these instead of deviled eggs for Thanksgiving. They were wonderful. My three-year-old even gave her approval (although she doesn't like hard cooked eggs, and gave that part to her dad). Loved the crispy outside and sausage and egg all together.
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Reviewer:

FLETCHALLB
Photo by Allrecipes
Cooking Level: Expert
Living In: Redfield, Iowa, USA
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