Scottish Eggs
Crispy, savory, and irresistibly satisfying, Scottish Eggs are the ultimate crowd-pleaser, perfect for any occasion from brunch to picnics. This iconic recipe features tender boiled eggs wrapped in perfectly seasoned sausage meat, coated in golden, crunchy breadcrumbs, and deep-fried to perfection. A hint of optional paprika adds a delightful smoky kick, while the crisp exterior gives way to a juicy, flavorful interior. With just 20 minutes of prep and 15 minutes of cooking, these hearty treats are surprisingly easy to make. Serve them warm or at room temperature as an appetizer, snack, or centerpiece of a picnic spread — they're delicious any way you slice them. Pro tip: Customize your seasoning to suit your taste and experiment with dipping sauces for an extra flavor boost!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 450 grams Ground sausage meat
- 120 grams Breadcrumbs
- 60 grams All-purpose flour
- 2 pieces Eggs (for coating)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 liter Oil (for frying)
- 0.5 teaspoon Paprika (optional, for flavor)
Instructions
Place 6 large eggs in a medium saucepan and add enough water to cover them completely. Bring to a boil and cook for 4-5 minutes for a soft center or 7-8 minutes for a hard center.
Immediately transfer the boiled eggs to an ice bath using a slotted spoon. Let them cool for about 5 minutes, then carefully peel off the shells and set them aside.
In a medium bowl, season the ground sausage meat with salt, pepper, and paprika if desired. Mix well until evenly incorporated.
Divide the sausage meat into 6 equal portions. Flatten each portion into a thin patty large enough to encase one boiled egg.
Wrap each peeled egg in a sausage patty, sealing it tightly and smoothing out any seams.
Prepare a breading station: place the flour in one shallow bowl, beat 2 eggs in a second bowl, and place the breadcrumbs in a third bowl.
Roll each sausage-covered egg in the flour, dip it into the beaten eggs, and coat it with breadcrumbs. Ensure all sides are evenly coated.
Heat the oil in a deep fryer or a heavy-bottomed pot to 175°C (350°F). Use enough oil to fully submerge the eggs.
Using a slotted spoon, carefully lower 2-3 coated eggs into the hot oil. Fry them for 6-8 minutes, turning occasionally, until they are golden brown and crispy on the outside. Repeat with the remaining eggs.
Once fried, transfer the Scottish Eggs to a plate lined with paper towels to drain excess oil.
Allow the Scottish Eggs to cool for 5 minutes, then serve warm or at room temperature. Enjoy as a snack, appetizer, or part of a picnic spread!
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.8 g | 247% | |
| Saturated Fat | 32.3 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.4 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 283 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
