How To Make Scotch Eggs With Ed Szymanski

sausage meat

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat while ground pork is often less expensive.

breadcrumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers are often cheaper.

mustard

🥗Healthier: honey mustard

💰Cheaper: yellow mustard

Honey mustard adds sweetness, while yellow mustard is more affordable.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is widely available.

Boil the eggs for 5 minutes and 50 seconds, ensuring not to have a super rolling boil.

Prepare ice water to shock the eggs after boiling.

Once boiled, transfer the first egg into the ice water to stop the cooking process.

After about a minute, peel the eggs in the ice water, tapping them to make peeling easier.

Chop half an onion finely and save the other half for the yogurt sauce.

Melt butter in a pan and gently cook the chopped onion until softened.

Peel ginger with a spoon and chop it finely.

Split garlic in half to remove the germ and add it to the pan with the onion.

Toast curry powder in the hot butter with the onion until aromatic.

Deglaze the pan with Worcestershire sauce and mix until it forms a paste.

Pour the curry paste into a bowl and let it cool.

Once cooled, mix the curry paste with the pork sausage, adding salt to season.

Use cling film to form six sausage patties, placing an egg in the center of each and wrapping it evenly with the sausage.

Set up three bowls: one with flour, one with a mixture of two eggs and about 150 grams of milk, and one with panko breadcrumbs.

Dredge each sausage-wrapped egg in flour, then dip it in the egg mixture, and finally roll it in breadcrumbs.

Place the breaded eggs in the fridge to chill for a bit.

Prepare a dipping sauce by mixing mayonnaise and yogurt in a 50-50 ratio, adding chopped chives and minced red onion.

Heat oil to 320°F and gently lower the Scotch eggs into the oil to fry for 5 to 6 minutes.

Use a cake tester to check if the pork is cooked through without piercing the egg yolk.

Once done, remove the eggs and drain them on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens