James Martin’s scotch eggs with curried mayonnaise
- March 2010
- Serves 8
- Hands on time 40 minutes, 20 minutes cooking time plus chilling
James Martin shows you how to make perfect scotch eggs with this easy recipe. Add a gastropub-worthy touch with homemade curried mayonnaise.
Our Gala pork pie also has a hidden egg inside and is perfect for picnics or garden parties.
- Dairy-free recipes
- 56.7g (11.9g saturated)
- 16.1g (1.4g sugar)
- 10 medium free-range eggs, at room temperature
- 550g good-quality pork sausages or sausagemeat
- 125g dried breadcrumbs, such as Japanese panko crumbs (from good supermarkets)
- Vegetable oil, for deep-frying
For the curried mayonnaise
- 3 medium free-range egg yolks
- ¾ tbsp white wine vinegar
- 2 heaped tsp English mustard
- 1 tsp mild curry powder, or to taste
- 500ml rapeseed or vegetable oil
- Fill a large saucepan with water and bring to the boil. Place 8 of the eggs in the boiling water and cook for 2-3 minutes. Run cold water over them immediately to stop them cooking any further, then peel them whole and set aside.
- Remove the skin from the sausages (if you’ve bought sausages), then dip your hands in cold water and divide the meat into 8 balls. With wet hands, press the centre of each ball to make a well. Place a cooked egg in each well and carefully close the meat around it. Chill on a large plate for 2 hours to firm up.
- Crack the 2 uncooked eggs into a shallow bowl and whisk with a fork. Pour the breadcrumbs onto a plate. Dip each Scotch egg in the egg, then roll in the crumbs and chill for 30 minutes. Repeat until each egg has a double layer of crumbs.
- Meanwhile, make the mayonnaise. Whisk the egg yolks, vinegar, mustard and curry powder with a pinch of salt in a clean bowl. Very slowly add the oil, whisking until it has all been incorporated. If the mayonnaise is too thick, add 1-2 tbsp warm water. Season with salt and pepper and chill.
- If using a deep-fat fryer, heat the vegetable oil to 150°C – if it’s too hot the eggs will explode and the meat will not cook through. Alternatively, fill a deep, heavy-based frying pan with oil to a depth of 7cm, and use a thermometer to check it has reached the correct temperature. Carefully lower the Scotch eggs into the oil and cook for 5-7 minutes. Lift out with a spider or slotted spoon and drain on a plate lined with kitchen paper.
- Serve hot or cold, with the curried mayonnaise on the side.
Using eggs that have been around for a couple of days makes peeling them a lot easier. This recipe makes 500ml mayonnaise, so you’ll have about half left over. It will keep in the fridge for 3-4 days.
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