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How To Make Scottish Eggs
Baked Scottish Eggs
When I first saw Scottish Eggs I didn't know what they were until I took a closer look. After my first taste of Scottish Eggs, I was hooked. One of my co-workers fixed them for breakfast and brought them to work. These eggs flew off the break-room table in less than one hour. He didn't make enough, as far as I was concerned, and those who didn't get any complained. What a delight these eggs were. My co-worker did share the recipe and needless to say we had Scottish Eggs at our next potluck. Above is a photo of the Scottish Eggs my co-worker brought to work.
What you'll need and what to do.
- Depending on how many Scottish Eggs you want, I use one pound of tube sausage to 6 medium eggs. I purchase sausage that is seasoned.
- Beat at least three eggs in a bowl and set aside.
- A bowl of bread crumbs set aside.
- A bowl of flour set aside.
- A frying pan.
- Boil your eggs, cool them down, peel them and place them in a bowl or pot of water and place them in the refrigerator.
- Cut your tube of sausage in six equal pieces.
- Take a sausage piece, put some flour on it so it will be easy to handle.
- I use a small glass to roll out the sausage piece sprinkling it with flour making sure it is even in thickness and getting it as round as I can.
- Take a cooled egg out of the bowl or pot and pat it dry.
- Roll the cooled egg in some flour.
- Take your rolled out sausage piece and mold it around your egg making sure your egg is completely covered with sausage.
- Take your sausage covered egg and roll it in the three beaten eggs.
- Then roll your sausage covered egg in the bread crumbs.
- Take your frying pan with approximately 2 inches of oil and place the sausage covered eggs in the oil. Make sure you turn the Scottish Eggs so they won't burn.
- Fry them for about 8 to 9 minutes.
- After they are done, drain on paper towels, place them on your favorite platter, and serve with your favorite sauce or golden mustard. YUM!