Regarding Scottish eggs, the original Scottish recipe calls for deep frying them, after the sausage/egg balls are dunked in a beaten egg with a little water, then rolled in bread crumbs. I just could not do that - as much as I like some fried food - that just seems like tooooo much - and they turn out fine with no coating, and just baked over a rack on a cookie sheet with sides. (I always put tin foil on the cookie sheet below - to save washing time.)
I’m going to pick up some sausage so I can try these. They sound wonderful. I’m going to bake instead of fry. Sounds easier.