I have always wanted to try making scotch eggs. I found this very easy recipe in Victoria Magazine. Typically, they should have a runny yolk. I find it is difficult to get the timing right to make that happen, regardless, they are delicious either way.
My tip – I used a deep fryer, I it easier to control the temperature and the mess! See my link below. Also, make the mayonnaise ahead of time, it is an easy recipe and stores very well.
8 large eggs
12 ounces ground sausage
1 cup all-purpose flour
1 cup panko bread crumbs
1 tsp. kosher salt
1/2 tsp. ground black pepper
vegetable oil, for frying
Place 6 of the eggs in a large saucepan, add cold water to cover by 1 inch. Bring to a boil over medium high het, cover, remove from heat and let stand for 3 minutes. Drain, and return eggs to pan. Fill with ice and let stand for 10 minutes. Peel eggs and pat dry. Wrap a thin layer of sausage around each egg. Place flour in a bowl. In a second bowl combine the panko crumbs, salt and pepper. In a third bowl beat the remaining two eggs. Dredge eggs in flour, shaking off excess. Dip in beaten egg, then roll in panko crumbs to coat. In a saucepan, pour oil to a depth of 4 inches and heat over medium high heat until temp. reaches 350.
Fry eggs in batches, if necessary until deep golden brown, about 6 minutes, turning frequently. Let drain on a wire rack. Serve immediately, or let cool and serve at room temperature with Curry-Lime Mayonnaise.
Curry-Lime Mayonnaise
1/2 cup mayonnaise
1/4 cup plain greek yogurt
2 tsp. curry powder
2 tsp. stone-ground mustard
1 tsp. lime zest
1 tbsp. fresh lime juice
1 tsp. hot sauce
In a medium bowl combine all ingredients well. Cover and refrigerate up to 4 days.