These beautiful eggs are coated with a layer of breakfast sausage and breadcrumb and fried until they are crispy. They make a pretty presentation when sliced yet are hearty enough to feed a hungry crowd.
You get full-on flavor and texture from the creaminess of the egg, the spice, and umami of the breakfast sausage, and the crisp cracker coating. Yum. They can be deep-fried or baked and are equally delicious.
Fun fact: You can find these on a stick at the Minnesota State Fair!
Scottish eggs make a perfect hand-held breakfast or snack that fits just about any occasion where people gather.
- They are easy to grab.
- They are easy to eat.
- They are creamy, crunchy, and delicious.
- 6 large eggs 2 for egg wash
- 1 cup all-purpose flour
- 1 cup cracker crumbs saltines finely crushed
- 8 ounces breakfast sausage fresh bulk
- peanut oil for frying
- Kosher salt and pepper to taste
- Mustard for dipping
- Place 4 eggs in a small saucepan; add cold water to cover. Bring to a boil. When the water boils, turn to a simmer and set the timer for 7 minutes. When timer goes off, immediately drain and transfer the eggs to an ice water bath. Let sit for at least 10 minutes.
- Gently crack shells and carefully peel under cold running water. Place eggs back in bowl of cold water; cover and chill until eggs have fully cooled.
- Place flour in a wide shallow bowl, cracker crumbs in another wide shallow bowl and two beaten eggs in yet another shallow bowl.
- Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to enclose the egg fully. Wetting your hands helps form the sausage around the egg without it sticking to your hands.
- Repeat with remaining sausage and eggs.
- Dip each egg into the flour, shaking off excess, then coat in egg wash ensuring to moisten the entire ball. Roll the sausage ball in the cracker crumbs using your hands to adhere the crumbs to the sausage.
- In fryer, pour in oil to a depth of 2” and heat to 350 °F. Fry until the sausage is cooked and the breading is golden brown - 5-6 minutes.
- Using a slotted spoon, transfer the eggs to paper towels to drain. Season with salt and pepper to taste.
- Slice in half to expose the beautiful egg. Serve warm with mustard if desired.
Welcome to Foodie de Froid!
If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place. Here the star of the show IS the food, presenting it in a way that makes it shine.
We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.
Our mouth reacts to flavors in a transitional way. That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal. Yet after the first few bites, our mouths and minds adjust, and that experience deadens.
Thus, the tasting experience! We served 14 consecutive courses at my last tasting party. Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.
The recipes are documented with ingredients we love. Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.