Scots Eggs

Scots Eggs

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Diana Perry


These are a special occasion treat that speaks to our Scottish ancestors on both sides of our families. My husband would like me to make them every week to take with him to work, but they can also be cut into quarters, and used as appetizers. I have tried using ground turkey breakfast sausage, but it made it difficult to keep wrapped around the eggs...just a word of warning, but I did lighten them up a bit with less salt & fat and do not deep fry them as the original recipe called to do.


★★★★★ 2 votes

1 Hr
10 Min
Stove Top


  • 1 lb
    ground pork sausage
  • 1 tsp
    mrs. dash onion & herb seasoning
  • 1 medium
    onion, finely chopped
  • 1
    egg, beaten
  • 3/4 c
    plain breadcrumbs
  • 6
    hard cooked eggs, shelled
  • 1/2 c
    flour, for coating
  • 1/4 c
    canola oil

How to Make Scots Eggs


  1. Mix the sausage, Mrs. Dash, and onion together well; divide into 6 equal portions.
  2. Form the sausage firmly over the eggs, trying to keep the layer even, and without holes.
  3. Roll the eggs in flour; dip each egg into the beaten egg, and then into the breadcrumbs; Chill at least 1 hour before frying.
  4. Heat the oil in a heavy skillet and fry the eggs, turning often til they are they are crisp, and golden brown. Drain on kitchen paper.
  5. Cool until they can be handled and cut them in half to serve.

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About Scots Eggs

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