@chefthombateman: Scotch Eggs with Mustard Mayo This is what you’ll need per egg 1 medium egg 90-100g sausagemeat Flat Leaf Parsley Flour Beaten Egg Panko Salt and Pepper Mayonnaise Dijon Mustard Honey 1. Add the eggs to water that’s just below a boil and cook for the following times for how you like it.. 6 mins runny yolk, 7 mins Jammy Yolk, 8 mins for hard boiled Yolk. 2. When completely cooled they’ll be easier to peel without breaking 3. Mix chopped flat parsley into the sausage meat you could also use sage 4. Carefully shape around the peeled eggs 5. The roll in seasoned flour, beaten egg and panko at this point they are best when refrigerated for 20-30 mins before frying. 6. Deep fry at 170c for 3-4 mins 7. For dip simply combine 1/3 mustard with 2/3 mayo and a squeeze of honey #reels #series #cooking #Recipe #sauce #egg #scotchegg #runnyyolk #mustard #britishfood #pubfoodreimagined

Chef Thom Bateman

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Region: GB

Saturday 24 May 2025 17:13:27 GMT