Scotch eggs

AT A GLANCE

  • Serves 6 people

  • 600 gm minced pork
  • ½ onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1½ tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp thyme
  • 1 tsp Tabasco, or to taste
  • 6 eggs, at room temperature, plus 2 extra eggs, lightly beaten, for eggwash
  • For dusting: seasoned plain flour
  • 150 gm (3 cups) fine white dry breadcrumbs
  • For deep-frying: vegetable oil
  •  
  • Lemon mayonnaise
  • 2 egg yolks
  • 2 tbsp white wine vinegar
  • 1½ tbsp Dijon mustard
  • 350 ml olive oil
  • Finely grated rind and juice of 1 lemon
01   Combine pork, onion, garlic, mustard, Worcestershire, thyme and Tabasco in a bowl. Season to taste and refrigerate until required.
02   For lemon mayonnaise, process yolks, vinegar and mustard in a food processor to combine. With motor running, add oil in a thin steady stream until thick and emulsified. Add rind and juice, season to taste and refrigerate until required.
03   Bring a saucepan of water to the simmer over medium heat, carefully add eggs and simmer, stirring occasionally, until cooked to your liking (8 minutes for soft-boiled, or 10 minutes for hard-boiled). Drain, refresh under cold water, drain and peel. Dust in flour, shaking off any excess.
04   Shape one-sixth of pork mixture into a cup in your hand, place a boiled egg in the indent and carefully mould mince around to enclose. Repeat with remaining pork mixture and eggs.
05   Dust each egg ball in seasoned flour, then eggwash, then breadcrumbs, and refrigerate until required.
06   Heat oil in a deep-fryer or deep-sided frying pan to 180C. Deep-fry eggs, turning occasionally, until breadcrumbs are golden and pork is cooked through (6-7 minutes; be careful as hot oil will spit). Drain on absorbent paper, season to taste and serve warm or cold with lemon mayonnaise.

Topics:

LEMONS, SNACK, CLASSIC DISH, PICNIC, PORK, SPRING, EGGS, ENGLISH (BRITISH/SCOTTISH/IRISH)

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUNOZ

FEATURED IN

Nov 2011

Nov 2011

View Full Site