Scotch Eggs with a Garlic Mayo
The ever elusive perfect Scotch Egg...served here with home made garlic mayo! Perfectly cooked egg, tasty sausage meat and a crispy exterior...just right!
Ingredients
Scotch Eggs
- 600g sausage meat
- 4 soft boiled eggs
- 100g panko breadcrumbs
- 50g plain flour, seasoned
- 2 eggs, beaten
Mustard Mayo
- 3 egg yolks
- 1 tbsp Dijon mustard
- 200ml rapeseed oil
- 1 lemon juice only
- 3 cloves garlic poached and cooled
- 1 small bunch watercress
- Salt and pepper
- Veg oil for frying
- Watercress to serve
Method
- Whisk together the egg yolks, and Dijon Mustard, slowly drizzle in the oil whisking continuously until thick. Finish with the watercress, lemon juice, garlic and season.
- Divide the sausage meat into 4 even sized portions and wet your hands. This will stop the meat from sticking to your hands. Flatten into a rough circle, then wrap around the soft boiled eggs completely. Dip each one in flour, egg and then breadcrumbs. Re-shape into a round shape.
- Heat the vegetable oil to 160c and deep fry the scotch eggs for 8 to 10 minutes, until golden and crispy, then drain onto kitchen paper.
- Serve with a big dollop of the mayonnaise and watercress on the side.
Ingredients
Scotch Eggs
- 600g sausage meat
- 4 soft boiled eggs
- 100g panko breadcrumbs
- 50g plain flour, seasoned
- 2 eggs, beaten
Mustard Mayo
- 3 egg yolks
- 1 tbsp Dijon mustard
- 200ml rapeseed oil
- 1 lemon juice only
- 3 cloves garlic poached and cooled
- 1 small bunch watercress
- Salt and pepper
- Veg oil for frying
- Watercress to serve
Method
- Whisk together the egg yolks, and Dijon Mustard, slowly drizzle in the oil whisking continuously until thick. Finish with the watercress, lemon juice, garlic and season.
- Divide the sausage meat into 4 even sized portions and wet your hands. This will stop the meat from sticking to your hands. Flatten into a rough circle, then wrap around the soft boiled eggs completely. Dip each one in flour, egg and then breadcrumbs. Re-shape into a round shape.
- Heat the vegetable oil to 160c and deep fry the scotch eggs for 8 to 10 minutes, until golden and crispy, then drain onto kitchen paper.
- Serve with a big dollop of the mayonnaise and watercress on the side.
