Scotch Eggs with Mustard Mayo

Scotch Eggs are an absolute favourite and this masterclass recipe from James will ensure you get them right every time (with that all important runny centre!). Combine with this cheeky little mustard mayo and you have snack time perfection!

Makes 4

Ingredients

Scotch Eggs:

600g sausage meat
1 tbs chopped parsley
4 soft boiled eggs
100g panko breadcrumbs
50g plain flour, seasoned
2 eggs, beaten
Veg oil for frying

Mustard Mayo:

2 egg yolks
1tbs Dijon mustard
1 tbs grain mustard
1tbs white wine vinegar
200ml vegetable oil
Squeeze of lemon
Salt and pepper

Method

Print Recipe

Whisk together the egg yolks, and Dijon Mustard, slowly drizzle in the oil whisking continuously until thick . Finish with the vinegar, lemon juice, grain mustard and season.
Mix the parsley into the sausage meat then Divide the sausage meat into 4 even sized portions flatten into a rough circle wrap around the soft boiled eggs encompassing completely. Dip each 1 in flour, egg and then breadcrumbs, re shape into a round .
Heat the vegetable oil to 160c and deep fry for 8 to 10 minutes, until golden and crispy, drain onto kitchen paper.
Serve with a big dollop of mayo.

Ingredients

Scotch Eggs:

600g sausage meat
1 tbs chopped parsley
4 soft boiled eggs
100g panko breadcrumbs
50g plain flour, seasoned
2 eggs, beaten
Veg oil for frying

Mustard Mayo:

2 egg yolks
1tbs Dijon mustard
1 tbs grain mustard
1tbs white wine vinegar
200ml vegetable oil
Squeeze of lemon
Salt and pepper

Method

Whisk together the egg yolks, and Dijon Mustard, slowly drizzle in the oil whisking continuously until thick . Finish with the vinegar, lemon juice, grain mustard and season.
Mix the parsley into the sausage meat then Divide the sausage meat into 4 even sized portions flatten into a rough circle wrap around the soft boiled eggs encompassing completely. Dip each 1 in flour, egg and then breadcrumbs, re shape into a round .
Heat the vegetable oil to 160c and deep fry for 8 to 10 minutes, until golden and crispy, drain onto kitchen paper.
Serve with a big dollop of mayo.