Scottish Eggs

Thanksgiving is Here!

Frying turkeys at Thanksgiving has been a family tradition for over 30 years. One year we decided to treat our cooking crew to Scottish Eggs while frying, and they quickly became the star of the event. Now, it's not Thanksgiving without them. We make between 150-200 Scottish eggs each year, and they're always gone as fast as we can fry them.

Ingredients

Scottish Eggs

1 dozen farm fresh eggs
3 sausage packages that are 16oz. (I use Jimmy Dean HOT)
2 cups flour
1 container of panko
1 cup of water and 2 beaten eggs (for egg wash)
Salt and pepper to taste

Dipping Sauce

1/3 cup mayo
1/3 cup mustard
1 teaspoon of Cayenne pepper (or to personal taste)

Directions

Step 1: EGGS

SOFT BOIL 10 eggs for 7-8 minutes. This is the most important step and depending on your stove and pot you may need to adjust the time.
Immediately place eggs inICE water and let sit for at least 10 minutes.
Peel eggs and set aside.

Step 2: SAUSAGE

Cut each 16 oz sausage tube into 5 sections for a total of 10 sections.
Have the sink running on low and “Wet your Hands” to keep sausage from sticking to your hands
Flatten a sausage segment in your hand and place an egg in the middle
Fold sausage around the egg and smooth it out to ensure even coverage. Wetting your hands will help spread the sausage.

Step 3: FLOUR,

EGG WASH, PANKO

Place flour in a bowl large enough to roll the sausage covered egg
Place egg wash in a bowl large enough to roll the sausage covered egg
Place panko in a bowl large enough to roll the sausage covered egg
Roll sausage covered egg in egg wash, then flour, then egg wash again, and then in panko
Set aside in refrigerator until ready to cook

Step 4: FRYING

Fry on medium high heat in oil of choice for 6-8 minutes. Try frying one the first time to ensure you get the sausage cook time correct.

Step 5: DIPPING SAUCE

Serve with may and spicy mustard(or mustard of choice) mixed equally.

Step 6