Scotch Egg with Mustard Mayo

I can’t name something more in fashion right now than a scotched egg.

All the big top restaurants in London have them on their menu, there’s competitions and honestly so many different types of the same thing.

I started my scotched egg journey when I went to the Hinds Head in Bray, a friend of mine worked there and gave me some crazy fact that on a Sunday they sell more than 2’000 scotched eggs…which is madness (the fact may be wrong it was last year I heard it). So I ate it and it was amazing, obvs. So I moved on to trying more around London and with work I even got to see first-hand the scotched egg competition.

Who would have thought that this kinda gross concept is so amazing and so popular.

When I was younger my step dad used to be obsessed, scotched eggs and pork pies were a must for a picnic, day out, breakfast, lunch, dinner (okay i’m exaggerating but you get my point) they were a big thing. But Salisbury’s own are kinda gross, no offence-its all shop brought ones, they are all gross.

If you don’t believe me go eat one then go out order one for £7 and see how great they can be OR you could make one, like I did- and ill show you how. (its actually really very easy)

What I used:

  • Breadcrumbs
  • Eggs
  • Flour
  • Sausage Meat
  • Salt, Pepper, Cayenne Pepper
  • Garlic Salt


So much simpler than I though it would be to get the perfect runny scotched egg, to start boil the eggs, 4 mins should be the perfect amount of time to keep the yoke runny.

As soon as they have come out put them in a bowl of cold water. Wile the eggs are cooling get 3 bowls out- 1 bowl for 2 eggs- beaten. 1 bowl for flour and one for the breadcrumbs, I seasoned the breadcrumbs with a little garlic salt and pepper.

Onto the sausage meat, mix up all the meat, add the seasoning- you can cook a little bit to make sure its seasoned correctly. Place a ball of sausage meat inbetween 2 squares of clingfilm and flatten.

To season the sausage meat i used Cayenne pepper, salt, garlic salt and black pepper.

Once the eggs have cooled peal them and dry, put in the middle of the meat and roll it up so its evenly covered. Dip into the beaten egg then flour and then breadcrumbs and repeat, this is important so you get a really crispy crumb. Put some oil into a pan and wait until its hot, drop the egg in and cook for about 7-9 mins until golden brown.

This takes about 20 mins in total, if that- its perfect for this better weather for picnics or BBQ’S! to serve pair with some mustard mayo.


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