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Scotch Eggs with Curry Mayo

Crunchy crust covers savoury meaty coating around a soft boiled egg.

April 28, 2018

Scotch Eggs with Curry Mayo

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Scotch eggs

ingredients for six scotch eggs

6 x 59gm extra large eggs
600-700gm quality sausages of your choice (not lean)
1½ cups panko breadcrumbs

crunchy vegetables

1 x 150gm carrot
1 Lebanese cucumber
2 medium sticks celery

curry mayonnaise

100gm egg mayonnaise
1 tsp mild curry powder

method

  1. Preheat oven to 180ºC.
  2. To prepare scotch eggs, place room temperature eggs into boiling water and time for 7 minutes. Cool in iced water then peel away shell.
  3. Remove casings from sausages, discard. Wet hands to avoid sausage meat sticking and divide into 6 equal portions. Pat 1 portion at a time into a flat 10cm cake on your palm. Place hard boiled egg in centre and roll up to evenly cover egg, pinching sausage meat together well to seal.
  4. Roll coated egg through panko breadcrumbs to cover completely. Re-shape and place onto lined baking tray.
  5. Bake for 20 to 25 minutes, until sausage meat is cooked through, the scotch eggs feel springy to touch and crumbs are crisp.
  6. Remove from oven and allow to cool.
  7. While eggs are cooking, prepare vegetables by peeling carrot and slicing into finger length pieces. De-seed cucumber and cut in similar size along with celery.
  8. To make curry mayonnaise simply stir curry powder into mayonnaise.
  9. Cut scotch eggs in half or quarters and serve warm or cold with vegetables and curry mayo to dip.

cooks notes:

  • If eggs are over cooked there will be a dark grey ring around the yolk. Ensure once boiled they are cooled quickly in iced water to prevent the ring
    forming. It is fine to eat but doesn’t look very inviting.
  • Interchange sausage surround by using your favourite sausages from your butcher (especially if he makes them fresh on site) for example Lamb and Rosemary, Italian, Cumberland Pork or fresh Chorizo.
  • Japanese Panko breadcrumbs are available from supermarkets, they are flaky pieces so crisp up beautifully.
  • Deep fry these Scotch Eggs rather than baking for a treat. They only take 5 minutes to cook at 180ºC in sunflower or rice bran oil.
  • Make fresh breadcrumbs by removing majority of crust from a dense loaf of bread, rip bread into golf ball size pieces and crumb in food processor. Freeze any un-used crumbs to make schnitzels or more scotch eggs.
  • We like S&W brand mayonnaise available from supermarkets but always recommend making your own as a healthy choice!
  • The curry mayo makes a lovely sandwich filling mixed with chopped roasted chicken, hard boiled eggs or tinned tuna.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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