Beef · ALWAYS FREE
Baked beef Scotch eggs
Hard-cooked eggs wrapped in seasoned lean ground beef and crumbs, then oven-baked until the meat layer is fully cooked.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Put the 4 large eggs for the centers in a saucepan, cover with cold water by about 2 cm and bring to a gentle boil. Lower to a steady simmer and cook 11–12 minutes until hard-cooked. Transfer to ice water for 15 minutes, then peel carefully and pat dry. Keep the separate about 1 ¾ oz (50 g) beaten coating egg refrigerated.
- Mix beef, mustard, parsley, salt and pepper until evenly combined and slightly cohesive, without prolonged kneading. Divide into 4 equal portions. Flatten each between sheets of parchment into a disc large enough to wrap an egg.
- Set a dry peeled egg in the center of one beef disc. Fold meat around it, patch gaps and smooth seams to make a continuous even layer. Repeat with all eggs. Refrigerate the wrapped eggs 20 minutes while preparing the coating dishes.
- Heat oven to 375 F /190 C. Put flour, beaten coating egg and crumbs in separate shallow dishes. Roll each wrapped egg in a thin flour layer, then beaten egg, then crumbs, covering all sides. Brush the measured oil over the four coatings and set on a parchment-lined rimmed metal tray.
- Bake 30–40 minutes, turning carefully once after 20 minutes, until the crumb is golden and the beef reaches 160 F /71 C. Probe the meat layer in several places on each egg, not just the cooked egg center. If any meat spot is below the endpoint, continue baking in short intervals; color alone is not enough.
- Stand 5 minutes before cutting with a sharp knife. Serve one whole Scotch egg per portion. All listed coating is counted in the estimate even though some may remain in dishes; discard any flour, egg or crumbs contaminated by raw meat or egg rather than serving them uncooked.
- Refrigerate leftovers in shallow covered containers within 2 hours, or 1 hour above 90 F /32 C. Use within 3–4 days and reheat to 165 F /74 C. The 130-minute allowance includes boiling, ice cooling, wrapping, chilling and baking; no dipping sauce or side dish included.
Estimated nutrition
Per serving · 1 of 4- Calories
- 424 kcal
- Protein
- 35.6 g
- Total carbohydrate
- 15.6 g
- Total fat
- 23.2 g
- Total sugars
- 1.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Four complete Scotch eggs. All coating inputs counted conservatively; actual uptake varies. Contains egg and wheat; mustard/crumb labels may identify other allergens. Beef is the source-backed protein anchor for root-calculated eligibility. Raw-egg count basis disclosed; no measured cooked yield claim.
View the ingredient calculations · Source 1Why it’s in this collection
- High Protein: 500 g of the weighed raw edible protein ingredient supplies 25.00 g estimated protein per equal portion using the retained USDA profile; other ingredients are excluded from this conservative anchor. Brand and cooking losses vary. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
