Cook Along with Chef Deniz: Scotch Egg With Mustard Mayonnaise

Scotch Egg with Mustard Mayonnaise

By Chef Deniz Tarakcioglu

March 18th, 2021

Ingredients:

• 6 eggs
• 200ml sausage meat, casings removed
• 250ml all purpose flour
• 250ml panko bread crumbs
• 100ml mayonnaise
• 60mL grainy mustard
• 1/2 lemon juice

Instructions:

• Boil 4 of your eggs in simmering water for 5 minutes, transfer into and ice bath and chill in the fridge at least 4 hours, peel very carefully and gently and keep very cold to retain shape.
• Divide the sausage into 4 balls and spread it in the palm of your hand, or in between two sheets of plastic wrap. Place the egg in the middle and wrap around, dip your fingers in water and make sure it is smooth.
• Whisk the remaining 2 eggs in a bowl. Roll the sausage ball in flour, dip in egg and completely coat in panko breadcrumbs. Chill in the freezer for 30 minutes.
• In a small bowl whisk mayo, mustard and lemon juice, check seasoning.
• In a medium sized pot, heat vegetable oil until it reaches 375F, fry the balls around 5-6 minutes or until golden brown. Serve with mustard mayonnaise.