Cooking Channel British Scotch Egg with Curry Mayo
Recipe courtesy of Young Sun Huh

Scotch Egg with Curry Mayo

Getting reviews...
Hard-boiled eggs coated in a savory pork crust are great for parties, picnics, breakfast, lunch or dinner. These scotch eggs are excellent dipped in curry mayo; they're also delicious with ranch dressing or honey mustard dipping sauce.
  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Directions

  1. Chill the bowl of a stand mixer in the refrigerator. Fill a bowl with ice water. Bring 2 quarts water to a simmer in a medium saucepan and then carefully lower 8 of the eggs into the water. Cook the eggs for exactly 7 minutes, keeping the water at a low simmer, and then transfer to the ice water with a slotted spoon to stop the cooking. When completely cooled, carefully peel the eggs and keep chilled in a dry bowl.
  2. Combine the pork, onions, sage, salt, black pepper, white pepper, nutmeg and cayenne in the chilled bowl of the stand mixer, fitted with a paddle attachment. Mix at medium speed for 1 minute, and then pour in the stock and raise the speed to medium high and mix 1 minute longer. The mixture should be well emulsified and a bit sticky. If you don't have a stand mixer, you can mix the sausage by hand with a wooden spoon - just beat vigorously for 4 minutes! 
  3. Flatten 1/4 cup of the sausage into a thin patty. Place a boiled egg into the middle and wrap the sausage around it, encasing it completely. Use wet hands if the sausage is too difficult to handle. Place the wrapped eggs in the refrigerator while you work on the remaining eggs. 
  4. Heat 2 inches of vegetable oil to 350 degrees F in a Dutch oven or heavy-bottomed pot. Set up a breading station with one casserole dish filled with the flour, one containing the remaining 2 eggs whisked with a little water, and one filled with the breadcrumbs. Dip each egg first into the flour, then into the egg mixture, and finally into the breadcrumbs. 
  5. Fry the eggs in batches (no more than 4 at a time) until dark brown, 4 to 6 minutes. Transfer to a paper towel-lined plate to drain, and then let cool 5 minutes. 
  6. Meanwhile, pour the mayonnaise into a small bowl. Heat 2 tablespoons of oil in a small skillet over medium heat, and then add the curry powder and stir continuously to form a paste, about 30 seconds. Whisk the curry paste into the mayonnaise and serve with the eggs.

Cook’s Note

The eggs can be done ahead of time. Bread the eggs and then refrigerate until ready to fry and serve.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.