Kitchen notes · a little help before you start
OVEN BAKED CHICKEN SCOTCH EGGS (VIDEO)
OVEN BAKED CHICKEN SCOTCH EGGS (VIDEO) is made with Chicken thighs, Eggs, and bread crumbs.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Original yield
- Serves 6
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- British · British & Irish
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Preheat as directed
Have the oven at the specified temperature for its cooking step.
3. Allow for cooling
Include the cooling stage before the next step.
Get to know the ingredients
Eggs
In the method: Boil 6 of the Eggs, peel and dry them with a paper towel and set aside.
Chicken thighs (De-boned)
In the method: Use a food processor to process the Chicken with the Onion using about 15 to 20 pulses.
bread crumbs
In the method: Coat the Chicken with the Flour and shake off the excess flour, then dip it into the Egg wash, then coat it again with the Bread crumbs.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 6 EggsIngredient note
Source: 1.5 Lb Chicken thighs (De-boned)Ingredient note
Source: 1/2 Cup bread crumbsIngredient note
Source: 6 Tbsp all-purpose flourIngredient note
Source: 1/2 tsp ThymeIngredient note
Source: 1/2 tsp Black pepperIngredient note
Source: 1/2 tsp CayenneIngredient note
Source: 1/2 tsp PaprikaIngredient note
Source: 1 Small OnionIngredient note
Source: 1 seasoning cube (optional)Ingredient note
Source: 2 Tbsp Olive Oil (any cooking oil will work)Ingredient note
Source seasoning: Salt to taste
How to make it
0 of 12 steps completeMake room for OVEN BAKED CHICKEN SCOTCH EGGS (VIDEO)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Enjoy!
A little more help as you go
Follow the blending step
Prepare the blending equipment before that stage of the recipe.
Set up the coatings
Keep the coating mixtures separate and use them in the stated order.
Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
A few questions you might have
What should I prepare first?
Set out the food processor, grill, and oven. Start with this step: Boil 6 of the Eggs, peel and dry them with a paper towel and set aside.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What happens at the end?
Enjoy!
Is there another preparation step to plan for?
Prepare the blending equipment before that stage of the recipe.
Additional recipe notes
When you are about to wrap the Chicken around the Egg it will be a good idea to wet your hands with a little bit water to prevent the Chicken from sticking to the palm of your hand.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cheflolaskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.