Wednesday, September 28, 2011

Recipe :: Hearty Scottish Eggs

Chief Caramel Husband is a huge fan of Scottish eggs. Having tried my first one just recently at Manitou Station in White Bear Lake, MN, I have to admit, I'm hooked too! These yummy pub fare snacks are the same ones that you may have tried at a recent renaissance festival, Scottish Festival or Scottish pub. Recipe and a few photos after the jump!

Proper Scottish Eggs : Great pub fare!

A couple things:

1. The Scotch Eggs we had most recently had really hard yolks and we're definitely not a "hard yolk" kind of family, so we adjusted the amount of time we boiled the eggs for our preference.

2. In lieu of breadcrumbs, we used Panko! This gave us the super crispy outside that we were looking for!

Scottish Eggs : Scotch Eggs
Original Recipe by The Caramel Jar
Makes 8 Scottish Eggs

8 hard boiled eggs {boil them according to how firm/cooked you would like the yolk to be}
1 egg {not hard boiled}
5 thick sausage links, casing removed or about 1lb of sausage meat {breakfast, Italian, hot, sweet - whatever you prefer!}
2 cups of Panko Bread Crumbs
1 qt of oil - Vegetable or such for frying

Deep fryer or deep pot to fry these babies in!


Hard boil eggs, let cool, remove from shells. Remove sausage from casings and place in mixing bowl.

Add {1} lightly beaten egg to sausage. Combine well. Mix in 1/2 panko bread crumbs {or more if needed}.

Take about 2-3 tablespoons of the sausage/panko mixture and flatten in your hand, insert egg in the middle of your patty. Seal edges so the sausage is concealing the egg. 

Roll sausage covered eggs in panko. Deep fry in a deep bottom pan or deep fryer until golden brown. Remove from fryer, drain on paper towels, serve warm with ketchup or we prefer a mix of ketchup and hot sauce!


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