Scotch Eggs with Curry Mayo is a delightful breakfast meal, and distinctively British. The contrast of flavors and textures is a real treat.
Scotch Eggs with Curry Mayo Recipe-
- 1 lb. ground pork
- 10 medium-large eggs
- Ice water (for chilling)
- 1/4 cup chicken stock (cold)
- 1-3/4 tsp. kosher salt
- 1/2 tsp. freshly ground black peppercorns
- 1/2 tsp. freshly ground white peppercorns
- 3 tbsp. finely grated onion
- 2 tsp. minced fresh sage
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. dried cayenne pepper
- 1 cup all-purpose flour
- 1-1/2 cups plain dry breadcrumbs
- 1/2 cup mayonnaise
- 2 tsp. yellow curry powder
- Vegetable oil, for frying
- Place the bowl of an electric stand mixer in the refrigerator to chill it. Fill a mixing bowl with ice water. In a saucepan, bring 2 quarts of water to a gentle simmer, and then gently lower 8 of the eggs into the water using a large cooking spoon.
- Boil the eggs for precisely 7 minutes, maintaining a low simmer in the water. After 7 minutes, transfer the eggs into the ice water with a slotted spoon – this will stop the cooking. Once the eggs are completely cooled, carefully peel them, place them in a chilled dry bowl, and refrigerate for now. (Note: you want the eggs to be peeled perfectly, for appearance purposes, in your Scotch Eggs with Curry Mayo dish. If you have trouble peeling eggs, see how to do it easily and perfectly on this post)
- In the chilled electric mixer bowl, combine the pork, onions, both black and white peppers, salt, sage, cayenne and nutmeg. Fit the mixer with a paddle attachment. Blend at medium speed for 1 minute, then pour in the stock, increase the speed to medium high and mix 1 more minute. You want the mixture to be nicely emulsified and a tad sticky. (Note: If you don’t have an electric mixer, you do this process by hand with a wooden spoon. You will have to beat vigorously for a full four minutes)
- Now take 1/4 cup of the sausage and flatten it into a thin round patty. Place a boiled egg into the center of the patty, and wrap the sausage around it, encasing it entirely. If the sausage is sticking to your hands, wet them, making it easier to handle and perform this process. As each egg is wrapped, place it in the refrigerator while working on the rest of the eggs.
- With all the eggs wrapped in sausage and refrigerated, heat 2 inches of vegetable oil to 350 degrees Fahrenheit in a heavy-duty wide bottomed cooking pot or a Dutch oven.
- Now set up your breading station. Fill one casserole dish with the flour, another casserole dish holding the remaining 2 eggs (whisked with a little water), and another one filled with the breadcrumbs.
- Dip and roll around each sausage coated egg first into the flour, then into the whisked eggs, and lastly into the breadcrumbs. Be sure each step is done so the eggs are evenly coated all over.
- Now fry the eggs, only 3 or 4 at a time, in vegetable oil over medium-high heat. Fry them until they are a nice, dark brown – about 5 minutes, give or take a minute, should do it.
- As the eggs are well browned and cooked, transfer to a paper towel-lined platter to drain, pat the tops dry with more paper towels, and then allow to cool for about 5 minutes.
- While the eggs are cooling, pour the mayonnaise into a small mixing bowl. In a small saucepan, heat 2 tablespoons of oil over medium heat, and then add and stir in the curry powder. Cook, stirring constantly, for only about half a minute. Now whisk the curry paste into the mayonnaise.
- To serve your Scotch Eggs with Curry Mayo, place a couple eggs on each serving plate. Then spoon to the side of the eggs a generous portion of the mayo for you and your family or guests to dip the eggs into.