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Scotch Eggs with Mustard Sauce
Scotch Eggs with Mustard Sauce
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Popular Scottish dish: Scotch eggs with mustard sauce, enjoyed hot or cold for breakfast, teatime, or as a snack.
Ingredients:
  • 1 egg
  • 0.25 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
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon dried marjoram
  • 4 ounces dry bread crumbs
Instructions:
  • In a small saucepan over low heat, gently crack 1 egg. Whisk in mayonnaise, mustard, and sugar. Once the mixture begins to simmer, take the pan off the heat. Allow it to cool before refrigerating for a minimum of 10 minutes.
  • Place 6 whole eggs in a saucepan, cover with cold water, and bring to a boil. Let the eggs cook for 10 to 12 minutes. Remove from hot water, cool, and peel.
  • Preheat oil in a deep-fryer to 375 degrees F (190 degrees C).
  • Mix sausage, parsley, lemon zest, nutmeg, marjoram, salt, and pepper in a bowl using your hands until well combined. Encase each hard-boiled egg with the sausage mixture, shaping it evenly around the egg with damp hands.
  • Dip the coated eggs in beaten egg, then coat with bread crumbs.
  • Fry 3 eggs at a time in hot oil until deep golden brown, about 4 to 5 minutes. Turn occasionally for even browning. Remove using a slotted spoon, drain on paper towels, and repeat with remaining eggs.
  • Drizzle warm eggs with mustard sauce and serve.

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