Scotch Egg with Herb Mayonnaise

Scotch Egg with Herb Mayonnaise

Scotch Egg with Herb Mayonnaise

4 Serves 20 prep 20 cook


Salt and pepper, to season
4 eggs, plus 1 extra, lightly beaten
400g pork sausage meat
1 tsp ground fennel
1½ tsp English mustard
15g (¼ cup) fresh breadcrumbs
Plain flour, to dust
90g (1¼ cup) fresh breadcrumbs, plus extra, to coat
Thinly sliced fennel and radish, to serve


3 egg yolks
2 tsp white wine vinegar
1 tsp lemon juice
250ml (1 cup) light olive oil
2 tsp Dijon mustard
1 tsp finely chopped sage
1 tsp finely chopped parley
1 tsp finely chopped dill


1. To make mayonnaise, process egg yolks, vinegar and lemon juice in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Stir in remaining ingredients and season with salt and pepper. Refrigerate until required.
2. Place eggs in a large saucepan of cold water. Bring to the boil, then boil for 2-3 minutes. Remove and place in iced water to cool completely. Peel.
3. Combine sausage meat with fennel, mustard and breadcrumbs. Season with salt and pepper. Divide into four portions.
4. Using slightly moistened hands, roll one portion into a ball and flatten evenly in the palm of your hand. Place 1 egg in centre and fold in sausage meat, shaping and moulding to form an even layer around egg. Repeat with remaining sausage meat and eggs.
5. Preheat oven to 180C.
6. Dust meat-wrapped eggs in flour, dip in extra egg and then coat in breadcrumbs. Dip again in egg and breadcrumbs to form a double layer.
7. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Dust each meat-wrapped egg in four, then dip in extra egg, allow excess to drain off, then coat in breadcrumbs. Repeat to form a double layer. Gently drop eggs into the oil and fry, turning halfway, for 2-3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
8. Add to an oven tray and roast for 8-10 minutes or until extra crisp.
9. Serve scotch eggs with mayonnaise, fennel and radish.