1 lb good-quality pork sausages
8 hens eggs
300g panko or dried breadcrumbs
vegetable oil, for frying
For the mayonnaise
2 egg yolks
2 tsp English mustard
Salt and pepper
200ml rapeseed oil
1 tbsp white wine vinegar
1 tbsp mild curry powder
1 punnet of pea shoots
- Scotch Eggs with Curried mayonnaise and Pea shoots
- Cook time: 30min
- Difficulty: easy
- Serves: 4
To make the scotch eggs, place a pan of water on the stove and bring to the boil. Soft boil the eight small eggs, drain and refresh in cold water to stop them cooking and peel them whole. Easy to peel
Remove the skin from the sausages and with your hands dipped in cold water divide the meat into 8 balls. Using wet hands again press the centres to make a well for the cooked soft boiled egg. Then add the egg and carefully wrap the meat around it. Once you have done all eight, place them on a tray in the fridge to set.
Next place the two eggs in a shallow bowl and whisk with a fork to break them up then put the breadcrumbs on a plate. Then dip the scotch eggs first in the whisked egg and then roll in the crumbs and return to the fridge. Do this process again to double-crumb them.
Heat the fryer to 150c – not too hot as they will explode and the meat mix will not cook through. Fry the eggs for around 5 to 7 minutes.
For the mayonnaise, put the egg yolks into a bowl, with the vinegar and curry powder mix well then add the salt and pepper and place into a blender.
Whisk in the oil while the machine is on, a few drops at a time. When
Place the scotch eggs on top a scattering of pea shoots along with the mayonnaise