Recipe: Scottish Egg

The first time I ever tried a scottish egg was at a Renaissance festival. I asked the guy what it was and he replied, "A hard-boiled egg, wrapped in a cocoon of sausage, rolled in breadcrumbs, then deep-fried."

Sold.

Ingredients
- 6 hard-boiled eggs
- 1 lb. ground breafast sausage
- 1 cup breadcrumbs
- 1 Tsp. salt
- 1 Tsp. pepper
- 2 eggs, beaten
- 1/2 cup flour
- Oil for frying

Pre-prep prep~~Heat the frying oil to a temperature of 325-350 degrees Fahrenheit. Peel the hard-boiled eggs. Mix the salt and pepper with the breadcrumbs.~~

Roll the eggs in the flour. Take a small handful of the sausage and wrap it around the egg, completely covering it. Do this for all the hard-cooked eggs. Dip the sausage-wrapped eggs in the beaten eggs and then roll in the breadcrumbs.

Fry in the hot oil for 5-6 minutes. Be careful not to burn, but you want to make sure the sausage gets cooked through and that the heat is enough to reach the core of the egg.

Serve with yellow mustard as a dip.