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- Scotch egg | The Holborn Dining Room
Scotch egg | The Holborn Dining Room
Published: June 14, 2017 at 3:30 PM
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Serves 4
A little effort
Total time: 1 hr
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The humble scotch egg is one of The Holborn Dining Rooms most popular starters. Here, chef Calum Franklin serves it with a quick and easy caper mayo
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Ingredients
Nutrition
-
160g sausagemeat
crumbled
-
160g white pudding
crumbled
-
2 sprigs rosemary
leaves picked and finely chopped
-
5 medium eggs
room temperature
-
50ml semi-skimmed milk
-
50g plain flour
seasoned
-
100g panko breadcrumbs
-
vegetable oil
for frying
CAPER MAYO
-
4 tbsp mayonnaise
-
1 tbsp capers
rinsed and chopped
-
chopped to make 1 tbsp flat-leaf parsley
-
lemon juice
a squeeze
Nutrition: per serving
- kcal856
- fat64.3g
- saturates8.1g
- carbs46.2g
- sugars3g
- fibre2.5g
- protein21.8g
- salt2.3g
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Method
-
step 1
In a bowl mix the sausagemeat, white pudding and rosemary and season well with salt and white pepper. Mould into 80g balls and chill.
-
step 2
Bring a large pan of water to the boil. Carefully lower in 4 of the eggs and cook for 6 minutes. Put straight into a bowl of iced water. Once completely cool, peel.
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step 3
Beat the remaining egg with the milk. Put the flour and the breadcrumbs in seperate bowls.
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step 4
Flatten a ball of sausagemeat in the palm of your hand and wrap around an egg, making sure the egg is completely enclosed.
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step 5
Dip the sausage-wrapped egg first in the flour, dust off any excess, roll in the egg mixture and finally into the breadcrumbs.
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step 6
Mix the caper mayo ingredients together and season.
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step 7
Heat the oven to 180C/fan 160C/gas 4. Fill a pan no more than a third full with vegetable oil and heat to 180C over a medium heat, or until a cube of bread browns in 30 seconds.
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step 8
Fry the eggs for 2 minutes, or until golden brown. Drain on kitchen paper.
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step 9
Put the eggs onto a baking tray and bake in the oven for 5 minutes. Rest for 1 minute before serving with the caper mayo.
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