Scotch eggs with mustard sauce

Votes: 1

Time: 50 min.
Complexity: average
Servings: 6

An interesting and delicious way to cook chicken eggs. Boil the eggs until half-done, peel them, wrap them in a thick casing of minced meat, roll them in breadcrumbs, and deep-fry until golden brown. The eggs are then baked in the oven until the meat is cooked through. Scotch eggs are popular for picnics and fairs in the UK, but they can also be served for a hearty, protein-rich breakfast or as a delicious snack with a mustard dipping sauce. For the crispiest casing, use large, fluffy Japanese panko breadcrumbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 large eggs
2 tablespoons distilled white vinegar
450 g raw pork sausage without casing
2 tbsp chopped fresh parsley
2 tbsp chopped fresh tarragon
Grapeseed oil or other vegetable oil, for frying (about 4 cups)
1 cup flour
1/4 cup milk
1 cup panko breadcrumbs
0.5 cup low-calorie mayonnaise
3 tbsp. mustard, ground with millstones
Juice of 1 lemon

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Recipes with similar ingredients: eggs, kupaty (fried sausages), minced pork, parsley, tarragon, flour, milk, panko breadcrumbs, mayonnaise, mustard, lemon juice

Cooking the dish according to the recipe:

Place 6 eggs in a medium saucepan and cover with cold water. Add vinegar and bring to a boil, then remove from heat, cover, and let sit for 4 minutes. Meanwhile, fill a bowl with ice water. Using a slotted spoon, transfer the eggs to the ice water to stop the cooking; let sit for 2 minutes. Carefully peel the eggs.
In the bowl of a stand mixer fitted with the paddle attachment, combine the ground pork, herbs, and one of the remaining eggs. Mix on medium speed until evenly distributed, about 3 minutes. Using wet hands, wrap each hard-boiled egg in a layer of ground pork, sealing it completely inside.

Preheat oven to 350°F (175°C). In a small, high-sided saucepan, heat about 3 inches (7 cm) of vegetable oil over medium-high heat until 325°F (160°C) or until a pinch of panko breadcrumbs sizzles in the oil. In a shallow dish, combine the flour with 1/2 teaspoon of salt and black pepper. In another shallow dish, beat the remaining egg with the milk. Pour panko breading into a third shallow dish.
Dredge the coated eggs in flour, shaking off any excess. Transfer them to the egg-milk mixture and turn to coat completely. Let any excess drip back into the bowl, then roll in the breadcrumbs.
Fry the eggs until golden brown, about 3 minutes. Transfer to a baking sheet, place in the oven, and bake until the ground beef is cooked through, 10-12 minutes. Combine the mayonnaise, mustard, and lemon juice in a small bowl. Serve with the eggs.

Categories:

recipe / Stuffed dishes / Breakfast / Main courses / Meat / Eggs and dairy products / European cuisine / English cuisine / Robert Irvine

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