Scotch egg | The Holborn Dining Room
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 160g sausagemeatcrumbled
- 160g white puddingcrumbled
- 2 sprigs rosemaryleaves picked and finely chopped
- 5 medium eggsroom temperature
- 50ml semi-skimmed milk
- 50g plain flourseasoned
- 100g panko breadcrumbs
- vegetable oilfor frying
CAPER MAYO
- 4 tbsp mayonnaise
- 1 tbsp capersrinsed and chopped
- chopped to make 1 tbsp flat-leaf parsley
- lemon juicea squeeze
Nutrition: per serving
- kcal856
- fat64.3g
- saturates8.1g
- carbs46.2g
- sugars3g
- fibre2.5g
- protein21.8g
- salt2.3g
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.
step 3
Beat the remaining egg with the milk. Put the flour and the breadcrumbs in seperate bowls.
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.
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.
step 6
Mix the caper mayo ingredients together and season.
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.
step 8
Fry the eggs for 2 minutes, or until golden brown. Drain on kitchen paper.
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.
