Reviewed: Apr. 7, 2013

Everyone loved these served on lettuce and fresh tomato. I even caught my hubby and 2 kids eating the leftover scotch eggs cold the next morning. Followed other reviews and baked instead of fried. I did use more boiled eggs than it called for, but other than those two changes I kept the recipe the same.

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Reviewer:

Heather G

Cooking Level: Intermediate

Reviewed: Mar. 31, 2013

First off, this is Mr. Shockley! I made these last night and my wife and I both loved tnem. The only deviation I did was baking them in a cast iron skillet in the oven instead of deep frying them. I will be making more this week to take to snack day at work and I will be browning them before baking this time. I used light flour on the sausage to keep it from sticking to the cutting board and my hand as much. Be sparing with this!!! I discovered that this also makes it difficult for the sausage to stick to itself so some of them spit open at the seam. Someone else had commented on this recipe being wasteful and they were correct. I got 5 large eggs out of 1lb of sausage (might have been able to get one or two more) and used only a half a cup of flour, one cup of Panko bread crumbs, and just a layer of egg beaters in a bowl and still had leftovers. Thanks to whoever suggested flouring the eggs! A light dusting makes them much easier to work with!!

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Reviewer:

MRS. SHOCKLEY

Cooking Level: Intermediate

Living In: Jefferson City, Missouri, USA

Reviewed: Mar. 17, 2013

Very good and fun to make. 2 lbs of sausage made 6 eggs for us. We also baked them for about 30 minutes on 350, sliced in half, sprinkled each half with Cheddar cheese and baked for another 5 minutes. Even my 6 year old loved these and enjoyed making them with me!

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Reviewer:

MeatsNSweets

Cooking Level: Intermediate

Reviewed: Mar. 10, 2013

I used to do something like this, used jalapenos in the middle and called them armadillo eggs.

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Reviewer:

mr. food

Reviewed: Feb. 1, 2013

Use a finely chopped, high fat content sausage left out to reach room temperature before use. You'll thank me.

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Reviewer:

Biggie

Reviewed: Dec. 23, 2012

I made these today for Christmas, they took a little longer to prepare, if you don't like getting messy this recipe is not for you. But so worth getting messy for they are delicious served hot at a main course on cold cut into 1/4's as I used large eggs they were huge ha ha!! maybe small eggs would be the better option, browned on the stove top in a shallow skillet (frying pan) then cooked in the oven for 35-40 minutes this recipe is a keeper

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Reviewer:

carbcountergirl

Reviewed: Nov. 12, 2012

These look delicious. I saw them made on Today show and thought they wouldnt be so easy to make but, everyone says, it works..I want to use corned beef hash instead of sausage. Does anyone know if it would work the same?

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Reviewer:

Katjack

Reviewed: Oct. 24, 2012

very good....made 8 eggs and used 1c bread crumbs and 1c panko.....baked...skipped the frying...when we ate them we melted a slice of American cheese on top.....Hubby loved them.

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Reviewer:

Marcia R

Reviewed: Oct. 20, 2012

These were wonderful and fun. The only reason they don't get five stars is that the recipe amounts are off a little bit. I used ONE pound of sausage and had plenty of coating for six eggs. Other than that, it was spot on. I served it with the mustard sauce found on this website with another scotch egg recipe. Take the other reviewer's advice and lightly flour the eggs before covering them with sausage.

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