Scotch Eggs with Mustard Sauce

Scotch Eggs with Mustard Sauce

36
Karen 0

"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."

Ingredients 30 m {{adjustedServings}} servings 860 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 860 kcal
  • 43%
  • Fat:
  • 78.6 g
  • 121%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 294 mg
  • 98%
  • Sodium:
  • 1059 mg
  • 42%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Individual Baked Eggs

Use a muffin tin to make simple baked egg, bacon, and cheese "muffins."

Chef John's Eggs Benedict

See how to make a classic brunch dish with poached eggs and hollandaise.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 36

  1. 47 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Alta
5/15/2008

Karen, I tried your version of these eggs and it is very good. I make mine a bit different, but they're from my grandmothers recipe and she's an Irish woman. We've been making these for years. Everyone ask's for the recipe! Did you know you can also make these with turkey sausage and bake them instead of deep frying them? They're very good that way, and much healthier. I like to make them at holidays for breakfast. I serve them with Hashbrowns and fruit.

chef at home
3/29/2008

see that grey ring around the egg well i got the solution to that. to get that grey ring around the egg you have to put the eggs under running cold water for 5 min when they are cooked then continue process and hopefully you will not have that grey ring around the egg jus plain white looks much better.

Kathrine Ferguson Jenkins
7/17/2011

I followed the recipe up to cover eggs with sausage but then I baked mine in an oven 325° for about 30 minutes and we liked them like that. Another way to get rid of the gray ring is to steam the eggs, not boil them-the ring is caused from cooking them too long. If you don't have a steamer (rice cooker will work)-put the eggs in water, cover and bring to a boil. Turn off the heat and let set for 12 minutes then cool rapidly in ice water.