|
|
Recipe Scotch Eggs with Mustard Sauce (Brunch)
Home Cooking Recipes
Required Ingredients:
- 1 egg
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons white sugar
-
- 6 eggs
- 2 quarts oil for deep frying
- 12 ounces ground pork sausage
- 1 tablespoon dried parsley, crushed
- 2 teaspoons grated lemon zest
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dried marjoram
- salt and pepper to taste
- 1 egg, beaten
- 4 ounces dry bread crumbs
Preparing/Cooking:
- Place 1 egg in a small saucepan.
- With the heat on low, stir in mayonnaise, mustard and sugar.
- When it just starts to boil, it's done.
- Remove and let sit until cool, then chill for at least 10 minutes.
- Place 6 eggs in a saucepan and cover with cold water.
- Bring water to a boil and cook eggs for 10 to 12 minutes.
- Remove from hot water, cool, peel.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Put the sausage into a bowl with the finely parsley, lemon rind, nutmeg, marjoram, salt and pepper.
- Work all the ingredients well into the sausage with your hands.
- Make a coating for each hand boiled egg out of the sausage, working it round the eggs with wet hands to form an even layer.
- Roll the covered eggs in beaten egg, and then in dried breadcrumbs.
- Carefully slide in 3 eggs and fry for 4 to 5 minutes, until they turn deep golden brown.
- Turn them as they cook so that they brown evenly.
- Remove with a slotted spoon, drain on paper towel, and repeat with the remaining 3 eggs.
- Serve eggs with mustard sauce.
Back to Recipes
|
|