Scotch Eggs with a Horseradish & Chive Mayonnaise
Yum, an old favourite that never disappoints.
- Makes : 6 |
- Prep Time : 20 mins |
- Cook Time : 15 mins
6 large free-range eggs
500 g good-quality beef or pork sausages
1 Tbsp (15 ml) dried parsley or basil
½ tsp (2.5ml) dried chilli flakes
120g (250ml) cake flour
2 eggs, whisked
60g (250 ml) coarse
breadcrumbs (Asian panko breadcrumbs work the best)
oil for deep-frying
¾ C (180 ml) French-style Mayonnaise
175g (125ml) plain yoghurt
4 tsp (20 ml) creamed horseradish
4 tsp (20 ml) fresh chives, finely chopped
Bring a saucepan of water to the boil. Once the water is boiling, add the eggs and boil for 4-5 minutes. Cool them down in some ice-cold water. Once cold, peel the eggs and pat them dry with paper towel.
Remove the sausage meat from their casings and combine the meat with the dried herbs and chilli flakes. Roughly shape the meat into six patties.
Cover each one with the meat. Use your hands to shape the meat firmly around each egg and then roll the meat-covered eggs into the flour,
then the egg wash and lastly into the breadcrumbs.
Heat the oil for deep-frying. Once the oil is hot, fry the eggs for 8 minutes. The meat should be fully cooked while the inside of the egg remains soft. Drain the eggs on paper towel and season with salt and pepper.
To make the mayonnaise, stir all the ingredients together.
Serve the Scotch eggs with the mayonnaise and, if desired, season the eggs once they are cut open.