Scotch Eggs Recipe
Hard-boiled eggs wrapped in locally made sausage, battered and then fried. Served with balsamic mayo & bed of house-made chips.
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Ingredients
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Main Ingredients
Balsamic Mayo
House-made Chips
Method
Preparing the Eggs
- 1
- 2
Peeling the Eggs
Once the eggs are cool, gently crack the shells and peel them under running water to make it easier.
Assembling the Scotch Eggs
- 3
- 4
Battering
Set up a dredging station with three bowls: one with flour, one with beaten eggs (not listed in ingredients; use 2 eggs for this), and one with breadcrumbs. First, coat each sausage-wrapped egg in flour, then dip it in the beaten eggs, and finally roll it in the breadcrumbs until fully coated.
Frying the Scotch Eggs
- 5
Heating the Oil
In a deep fryer or a heavy pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 6
Frying
Carefully lower the Scotch eggs into the hot oil, cooking them in batches if necessary. Fry for 6-8 minutes or until golden brown and cooked through. Use a slotted spoon to remove them and drain on paper towels.
Preparing Balsamic Mayo
- 7
Mixing the Mayo
In a small bowl, combine mayonnaise, balsamic vinegar, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly combined.
Making House-made Chips
- 8
Preparing the Potatoes
Wash and peel the potatoes, then slice them into thin chips.
- 9
Frying Chips
In a separate pot, heat vegetable oil over medium-high heat. Carefully add the potato slices and fry until golden and crispy, about 3-5 minutes. Remove and drain on paper towels, seasoning with salt to taste.