Scottish Eggs

Pat Duran


My friend from Scotland gave me this recipe, his favorite tailgate recipe. Now is the season for these. Good at potluck and picnics too.

★★★★★ 2 votes
Makes 12 appetizers
30 Min
Deep Fry


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12 medium
hard boiled eggs
2 1/2 to 3 lb
bulk breakfast sausage (i use jimmy dean's)
1/4 c
salt and pepper to taste
3 medium
eggs, beaten
1 1/2 c
bread crumbs, dry-plain or seasoned
vegetable oil for frying

How to Make Scottish Eggs


  • 1Shell the eggs and dry with paper towels. Mix the flour, salt and pepper in a small bowl. Roll the eggs in flour mixture. With hands, mold 3 ounces of sausage around each egg, coating evenly. Dip each coated egg into the beaten egg, then roll in the bread crumbs. Deep fry the eggs in 350^ oil until golden, making certain that the sausage is completely cooked- about 3 minutes per egg. The eggs may be eaten warm, but are better cold.

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About Scottish Eggs

Course/Dish: Eggs, Poultry Appetizers
Main Ingredient: Eggs
Regional Style: Scottish
Other Tags: Quick & Easy, Healthy, Heirloom

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