I make Scottish Eggs by the dozens when the OU Medieval Fair rolls around, because I pay all my minions in Scottish Eggs.
Making them in huge batches like that, it's cheaper and easier to bake them than to use the traditional Scottish method of frying.
You start with eggs that are not too fresh but also not old. They should still sink in the float test. They need to be boiled. Peeling dozens of eggs at a time can be annoying if the peels cling and gouge the egg itself. When the egg is too fresh, the membrane between the egg and the peel is snug and the white clings to it. When you boil the egg, the white therefore clings to the peel, making it difficult to peel the egg cleanly.
As the egg ages, the white pulls away slightly from the membrane, and the membrane toughens up against the shell. When you boil the egg, a bit of water can get between the membrane and the white. When you peel the egg, the shell slips right off.
When the egg gets too old, the white loses its firmness and gets watery, penetrating the membrane between it and the shell. Boiling the egg cooks the white into the membrane so when you peel it, the white is ripped off with the shell.
The window for perfectly peelable boiled eggs is a narrowish one.
You can cheat it some with baking soda. Use 1/2 teaspoon baking soda per quart of water when boiling the eggs. Cool the eggs quickly and cracks them all over, then soak briefly in ice water. The peels should slip right off the eggs, even fresh ones.
You can cheat even further by using Eggies. Eggies are especially useful for making Scottish Eggs.
Because I don't expect you to make dozens and dozens of these at once, I'll give directions for just 4. The basic Scottish Egg is made with just 3 ingredients.
4 eggs
1 pound mixed bulk sausage - store bought or home made
1 cup seasoned bread crumbs - store bought or home made
Boil the eggs, rinse and peel them.
Mix up the bulk sausage and separate it into 4 balls.
Flatten each sausage ball and wrap each egg completely so that no bit of egg shows.
I usually season the bread before chopping it into bread crumb sized pieces and drying it in a slow oven, but sometimes when I'm in a rush or run out of bread crumbs, I'll buy pre-seasoned stuffing mix - Pepperidge Farms Herbed Stuffing is my favorite to use. You can also use panko bread crumbs. Panko probably comes closer to the original than Pepperidge Farms Stuffing Mix. If gluten is an issue, you can use gluten-free bread crumbs, or beat a raw egg, dip the sausage coated eggs into the raw egg, then roll in any combination of gluten-free coatings, such as seasoned brown rice flour, or cooked brown rice that's been broken and seasoned, seasoned garbanzo flour with shredded Parmeson cheese, gluten free oats (slightly ground, and seasoned), or any of a number of other gluten free blends.
Once each egg is completely encased in sausage, roll them, one at a time, in the bread crumbs/stuffing mix. Make sure the sausage is fully coated. If you are using a gluten-free mix, you will need to dip the sausage egg into a beaten raw egg first or the coating won't stick. Coarse bread crumbs and stuffing mixes will stick to just the sausage, but not the finer gluten free flours.
Place the sausages on a foil lined baking sheet, one with low sides. If possible, use the quick-release or non-stick foil.
Bake them at 375*F for 30 minutes.
Eat and enjoy!
Do not freeze raw or cooked Scottish Eggs - the egg white will be disgusting and inedible when thawed. Scottish Eggs will keep up to three days in the refrigerator, assuming they get past being devoured hot from the oven.