Makes 6 Scotch eggs
Prep time: 15 minutes
Total time: 1 hour
for the yogurt mayo:
¼ cup|60 grams Greek yogurt
¼ cup|60 grams mayonnaise
1 tablespoon minced chives
1 tablespoon minced red onion
kosher salt and freshly ground black pepper, to taste
for the Scotch egg:
4 tablespoons|60 grams unsalted butter
1 garlic clove, peeled and minced
½ small red onion, minced
1 (1-inch) piece ginger, peeled and minced
5 ½ tablespoons|40 grams curry powder
2 sprigs thyme, leaves picked and minced
3 tablespoons|45 ml Worcestershire sauce
1 pound|454 grams ground pork
6 very good large eggs
vegetable oil, for frying
flaky salt, for serving
for the breading:
½ cup|65 grams all-purpose flour
2 large eggs, lightly beaten
⅔ cup|160 grams whole milk
1 ½ cups|100 grams panko breadcrumbs
- Make the yogurt mayo: Mix all the ingredients together in a medium bowl and season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Make the Scotch egg: Melt the butter in a large skillet over medium. Add the garlic, onion, and ginger and cook until translucent, about 4 minutes. Add the curry powder and continue to cook until aromatic, about 30 seconds. Add the thyme and cook 1 minute more, then deglaze with the Worcestershire sauce and reduce until syrupy. Cool completely, then mix with the ground pork. Form into 6 equal-sized balls and refrigerate until ready to use.
- Bring a medium saucepan filled with water to a boil. Carefully add the eggs and boil for 5 minutes and 50 seconds. Drain and transfer the eggs to a bowl of ice water. Leave the eggs in the water until completely cool before peeling, taking care not to break the eggs.
- Cut 2 pieces of clingfilm, and, working one at a time, place each sausage ball in between the clingfilm and roll out (using a rolling pin or wine bottle) until ½-inch thick. Working with one piece of sausage and one egg at a time, wrap the sausage completely around the egg.
- Bread the eggs: Place the flour in a shallow bowl, the egg and the milk in a second bowl, and the panko breadcrumbs in a third bowl.
- Dip the wrapped egg in flour, dusting off any excess, then dip it in the egg-milk mixture, and finally into the panko. Let sit for 5 minutes.
- Heat 2-inches oil in a large saucepan until a deep-fry thermometer reaches 300°F. Working in batches, fry the eggs until golden brown, about 5 minutes. Let rest for 1 minute, then slice in half and season with flaky salt. Serve with the yogurt mayo.
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