Scotch Eggs With Mustard Sauce Recipes

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SCOTCH EGGS WITH MUSTARD SAUCE

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13



Scotch Eggs with Mustard Sauce image

Steps:

  • Place 6 eggs in a medium saucepan and cover with cold water. Add the vinegar and bring to a boil, then remove from the heat, cover and set aside 4 minutes. Meanwhile, fill a bowl with ice water. Using a slotted spoon, remove the eggs and immediately plunge into the ice water to stop the cooking; let sit 2 minutes. Gently peel the eggs and set aside.
  • Combine the sausage, herbs and one of the remaining eggs in a stand mixer fitted with the paddle attachment. Mix on medium speed until combined, about 3 minutes. With moistened hands, mold the sausage mixture around the cooked eggs to completely cover.
  • Preheat the oven to 350 degrees F. Heat about 3 inches of grapeseed oil in a small high-sided saucepan over medium-high heat until a deep-fry thermometer reads 325 degrees F (or until a pinch of panko sizzles in the oil). Season the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Beat the remaining egg with the milk in another shallow dish. Put the panko in a third shallow dish.
  • Roll the sausage-covered eggs in the seasoned flour, shaking off the excess. Transfer to the egg-milk mixture and turn to completely coat. Let the excess egg drip off, then roll in the panko.
  • Fry the eggs until golden brown, about 3 minutes. Remove to a baking sheet, transfer to the oven and bake until the sausage is cooked through, 10 to 12 minutes. Mix the mayonnaise, mustard and lemon juice in a small bowl. Serve with the Scotch eggs.

8 large eggs
2 tablespoons distilled white vinegar
1 pound bulk pork sausage
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
Grapeseed or vegetable oil, for frying (about 4 cups)
1 cup all-purpose flour
Kosher salt and freshly ground pepper
1/4 cup milk
1 cup panko breadcrumbs
1/2 cup low-fat mayonnaise
3 tablespoons stone-ground mustard
Juice of 1 lemon

SCOTCH EGGS WITH MUSTARD SAUCE

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13



Scotch Eggs with Mustard Sauce image

Steps:

  • Preheat oven to 350 degrees F. In a heavy-bottomed saucepan over medium-high heat, heat the oil to 325 degrees F (or until hot enough to sizzle when a breadcrumb is dropped in). DO NOT ALLOW OIL TO SMOKE!
  • In a stand mixer fitted with a paddle, mix together the sausage meat, fresh herbs, and 1 whole egg. Mix together until softened and pliable. Take hard-boiled eggs and wrap sausage mixture around completely covering the egg.
  • In preparation for breading, prepare the following: Season flour by adding salt and pepper in a shallow dish. Take remaining beaten egg and mix with milk in another shallow dish. Put panko breadcrumbs in a third shallow dish.
  • First roll the sausage-covered egg into the seasoned flour. Shake off excess flour and move to the beaten egg mixture and cover completely with egg. Remove any excess, then roll in breadcrumbs. Drop immediately into hot oil and cook until golden brown. Remove, place on sheet pan, and place in oven for approximately 10 to12 minutes or until sausage meat is cooked.
  • For sauce, mix mayonnaise, mustard and lemon juice together and serve with scotch eggs.

4 cups grape seed oil
1 pound pork sausage meat
2 tablespoons fresh chopped parsley leaves
2 tablespoons chopped fresh tarragon leaves
1 egg, plus 1 beaten egg
6 hard boiled eggs
1 cup all-purpose flour
Salt and freshly ground black pepper
1/4 cup milk
2 cups panko bread crumbs
1/2 cup low-fat mayonnaise
3 tablespoons stone ground mustard
1 lemon, juiced

SCOTCH EGGS WITH MUSTARD SAUCE

Scotch Eggs are part of the traditional Scots breakfast, which also includes porridge, bacon, fried egg, sausage, black, white and fruit puddings and hot baps and jam. They are also sufficiently versatile to be served hot with gravy at teatime, or cold as a snack.

Provided by Karen

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 6

Number Of Ingredients 14



Scotch Eggs with Mustard Sauce image

Steps:

  • To make the mustard sauce: Crack 1 egg into a small saucepan. With the heat on low, stir in mayonnaise, mustard and sugar. When it just starts to boil, it's done. Remove and let sit until cool, then chill for at least 10 minutes.
  • Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, peel.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Put the sausage into a bowl with the finely parsley, lemon rind, nutmeg, marjoram, salt and pepper. Work all the ingredients well into the sausage with your hands. Make a coating for each hand boiled egg out of the sausage, working it round the eggs with wet hands to form an even layer. Roll the covered eggs in beaten egg, and then in dried breadcrumbs.
  • Carefully slide in 3 eggs and fry for 4 to 5 minutes, until they turn deep golden brown. Turn them as they cook so that they brown evenly. Remove with a slotted spoon, drain on paper towel, and repeat with the remaining 3 eggs. Serve eggs with mustard sauce.

Nutrition Facts : Calories 859.9 calories, Carbohydrate 20.7 g, Cholesterol 294 mg, Fat 78.6 g, Fiber 1.4 g, Protein 19.4 g, SaturatedFat 14.6 g, Sodium 1059.3 mg, Sugar 6.4 g

1 egg
1 cup mayonnaise
¼ cup yellow mustard
2 tablespoons white sugar
6 eggs
2 quarts oil for deep frying
12 ounces ground pork sausage
1 tablespoon dried parsley, crushed
2 teaspoons grated lemon zest
¼ teaspoon ground nutmeg
¼ teaspoon dried marjoram
salt and pepper to taste
1 egg, beaten
4 ounces dry bread crumbs

AIR-FRYER SCOTCH EGGS

These air-fryer Scotch eggs are amazing hot right after cooking, but I also love eating them cold for a snack before a soccer or baseball game. -Dorothy Smith, El Dorado, Arkansas

Provided by Taste of Home

Categories     Appetizers     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 5



Air-Fryer Scotch Eggs image

Steps:

  • Preheat air fryer to 400°. Divide sausage into 6 portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-boiled egg. Roll in beaten egg, then in cornflake crumbs. , Place in a single layer on greased tray in air-fryer basket. Cook until meat is no longer pink, turning halfway through, 12-15 minutes.

Nutrition Facts : Calories 313 calories, Fat 22g fat (7g saturated fat), Cholesterol 258mg cholesterol, Sodium 614mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 0 fiber), Protein 17g protein.

1 pound bulk pork sausage
Salt and pepper to taste
6 hard-boiled large eggs
1 large egg, lightly beaten
3/4 cup crushed cornflakes

SCOTCH EGGS WITH MUSTARD SAUCE RECIPE

Provided by Tufgrlz

Number Of Ingredients 14



Scotch Eggs with Mustard Sauce Recipe image

Steps:

  • 1. To make the mustard sauce: Crack 1 egg into a small saucepan. With the heat on low, stir in mayonnaise, mustard and sugar. When it just starts to boil, it's done. Remove and let sit until cool, then chill for at least 10 minutes. 2. Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, peel. 3. Heat oil in deep-fryer to 375 degrees F (190 degrees C). 4. Put the sausage into a bowl with the finely parsley, lemon rind, nutmeg, marjoram, salt and pepper. Work all the ingredients well into the sausage with your hands. Make a coating for each hand boiled egg out of the sausage, working it round the eggs with wet hands to form an even layer. Roll the covered eggs in beaten egg, and then in dried breadcrumbs. 5. Carefully slide in 3 eggs and fry for 4 to 5 minutes, until they turn deep golden brown. Turn them as they cook so that they brown evenly. Remove with a slotted spoon, drain on paper towel, and repeat with the remaining 3 eggs. Serve eggs with mustard sauce.

1 egg
1 cup mayonnaise
1/4 cup yellow mustard
2 tablespoons white sugar
6 eggs
2 quarts oil for deep frying
12 ounces ground pork sausage
1 tablespoon dried parsley, crushed
2 teaspoons grated lemon zest
1/4 teaspoon ground nutmeg
1/4 teaspoon dried marjoram
salt and pepper to taste
1 egg, beaten
4 ounces dry bread crumbs

BAKED SCOTCH EGGS WITH MUSTARD SAUCE

You can save a lot of time by not grinding your own pork, but these directions provide tips for that. I've also included a handy way to peel soft boiled eggs, which I prefer for this recipe over hard boiled eggs. The mustard sauce is adapted from Robert Irvine's recipe.

Provided by Late Night Gourmet

Categories     Pork

Time 2h

Yield 4 serving(s)

Number Of Ingredients 10



Baked Scotch Eggs With Mustard Sauce image

Steps:

  • Toast fennel seeds on stove, keeping them moving constantly, until they turn a golden brown color, about 5 minutes. Allow to cool, then grind in spice grinder. Combine with salt, pepper, and parsley in small cup.
  • If grinding your own pork, trim fat from pork and cut into 1" cubes.
  • Combine the blend from Step 1 with the pork. If grinding your own pork, put in freezer for 1 hour before using in meat grinder. If not, then refrigerate until ready to use.
  • Preheat oven to 400 degrees F.
  • Place 4 eggs in a pot of cold water that just covers the eggs. Heat until the water achieves a rolling boil. Remove pot from heat immediately, and allow to sit for 8 minutes. Remove eggs from hot water and immerse in ice water. NOTE: 8 minutes give the eggs a soft center. Allow to sit for 10 minutes to hard boil eggs.
  • To peel egg shell, tap the bottom of one egg to crack it. Use a spoon to carefully peel the shell away from the egg while rotating the egg. Repeat for each egg. Refrigerate until ready to use.
  • If grinding your own pork, remove pork from the freezer and grind.
  • Divide the sausage into 4 equal portions and flatten into a disc shape. Place the eggs in the center of the discs and carefully wrap the sausage around them, ensuring that there are no openings.
  • Place the breadcrumbs in a bowl. Whisk the remaining egg in another bowl. Roll each sausage wrapped egg in the egg wash to fully coat, then roll in the breadcrumbs until fully coated.
  • Place sausage wrapped eggs on an ungreased cookie sheet and cook for 30 minutes, until the outside turns golden brown.
  • Combine mayonnaise, mustard, and lemon juice to create mustard sauce.

Nutrition Facts : Calories 326.1, Fat 14, SaturatedFat 4.4, Cholesterol 299.6, Sodium 1752.4, Carbohydrate 13.1, Fiber 1.8, Sugar 1.4, Protein 35.2

1 1/2 teaspoons fennel seeds
1 tablespoon parsley
2 teaspoons kosher salt
1 1/2 teaspoons pepper, freshly ground
1 lb lean pork
5 large eggs
1/2 cup Italian breadcrumbs
1/2 cup olive oil mayonnaise
1/4 cup Dijon mustard
1 ounce lemon juice

SCOTCH EGGS WITH MUSTARD SAUCE

My husband loves these eggs, it's a special treat for him when these are made. He's Scottish...

Provided by Lauri Myers

Categories     Eggs

Time 35m

Number Of Ingredients 16



Scotch Eggs with Mustard Sauce image

Steps:

  • 1. To make the mustard sauce: Crack 1 egg into a small saucepan. With the heat on low, stir in mayonnaise, mustard and sugar. When it just starts to boil, it's done. Remove and let sit until cool, then chill for at least 10 minutes.
  • 2. Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, peel.
  • 3. Heat oil in deep-fryer to 375 degrees F (
  • 4. Put the sausage into a bowl with the finely parsley, lemon rind, nutmeg, marjoram, salt and pepper. Work all the ingredients well into the sausage with your hands. Make a coating for each hand boiled egg out of the sausage, working it round the eggs with wet hands to form an even layer. Roll the covered eggs in beaten egg, and then in dried breadcrumbs.
  • 5. Carefully slide in 3 eggs and fry for 4 to 5 minutes, until they turn deep golden brown. Turn them as they cook so that they brown evenly. Remove with a slotted spoon, drain on paper towel, and repeat with the remaining 3 eggs. Serve eggs with mustard sauce.

MUSTARD SAUCE
1 egg
1 c mayonnaise
1/4 c yellow mustard
2 Tbsp white sugar
TO MAKE THE EGGS
6 eggs
2 quarts oil for deep frying
12 oz ground pork sausage
1 Tbsp dried parsley, crushed
2 tsp grated lemon zest
1/4 tsp ground nutmeg
1/4 tsp dried marjoram
salt and pepper to taste
1 egg, beaten
4 oz dry bread crumbs

SCOTCH EGGS

Categories     Egg     Breakfast     Side     Fry     Easter     Sausage     Spice     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 Scotch eggs, serving 4

Number Of Ingredients 9



Scotch Eggs image

Steps:

  • In a large bowl combine well the sausage, the sage, the thyme, and the cayenne, divide the mixture into 4 equal portions, and flatten each portion into a thin round. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well. In a deep fryer heat 2 1/2 inches of the oil to 350°F. and in it fry the Scotch eggs, 2 at a time, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for 10 minutes.

1 1/4 pounds bulk country-style or herbed sausage
1 teaspoon crumbled dried sage
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne
4 hard-boiled large eggs
1/2 cup all-purpose flour
2 raw large eggs, beaten lightly
1 cup fresh bread crumbs
vegetable oil for deep-frying the eggs

CHEF JOHN'S SCOTCH EGGS

In my version of Scotch eggs, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 6

Number Of Ingredients 9



Chef John's Scotch Eggs image

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
  • Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. Shape into 6 equal-size balls.
  • Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and sausage.
  • Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl.
  • Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded eggs onto a plate.
  • Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.

Nutrition Facts : Calories 542.4 calories, Carbohydrate 24 g, Cholesterol 286.5 mg, Fat 40.5 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 10.6 g, Sodium 996.3 mg, Sugar 1.2 g

oil for frying
6 cold large eggs
21 ounces bulk Italian sausage
¼ teaspoon dry mustard
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
1 cup panko bread crumbs, or as needed
½ cup all-purpose flour, or as needed
2 eggs, beaten

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