Ingredients for Scottish Eggs
- Hard Boiled Eggs
- Sausage Meat
- 2 tablespoons chopped fresh parsley
- Ground Sage
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- Eggs
- Breadcrumbs
- Vegetable Oil
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How to Make Scottish Eggs
- **Prepare the Eggs:** Hard-boil 6 large eggs until firm. Cool completely under cold running water, then peel carefully. Ensure they are well-chilled for easier coating.
- **Make the Sausage Mixture:** In a large bowl, combine 1 lb sausage meat, 2 tablespoons chopped fresh parsley, 1 teaspoon dried sage, and 1/2 teaspoon black pepper. Mix thoroughly.
- **Coat the Eggs:** Gently press the sausage mixture evenly around each egg, maintaining an oval shape. Set aside.
- **Bread the Eggs:** Place 1/2 cup all-purpose flour in a shallow dish. Dip each sausage-coated egg into the flour, ensuring it's lightly coated all over.
- **Egg Wash:** Beat 1 large egg in a separate shallow dish. Dip each floured egg into the beaten egg.
- **Crumb Coating:** Place 1 1/2 cups breadcrumbs in another shallow dish. Roll each egg in the breadcrumbs until fully coated.
- **Deep Fry:** Pour enough vegetable oil into a deep fryer or large, heavy-bottomed saucepan to reach a depth of about 3 inches. Heat the oil to 350°F (175°C) using a deep-fat frying thermometer.
- **Fry the Eggs:** Carefully lower 1-2 Scottish eggs at a time into the hot oil. Fry for 4-5 minutes, turning occasionally, until the sausage meat is golden brown and cooked through.
- **Drain and Cool:** Remove the Scottish eggs with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil. Allow to cool completely.
- **Chill and Serve:** Refrigerate the Scottish eggs for at least 30 minutes to allow them to firm up. Slice in half and serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
5g
Fat
77g
Carbs
3g
