Scotch Egg with Curry Mayo From Pro Chef

Scotch Egg with Curry Mayo From Pro Chef

Creating an authentic Scotch egg with curry mayo is a delightful twist on the classic British recipe. The combination of seasoned sausage encasing a perfectly soft-boiled egg, then fried to crispy perfection, is a treat in itself. Add a side of creamy curry mayo, and you elevate this humble snack to something truly special. Here’s a detailed guide on how to make Scotch eggs with curry mayo from scratch, including tips on achieving the perfect runny yolk, adding curry spices, and preparing the mayo.

1. Introduction to the Scotch Egg

Scotch eggs are believed to have originated in England as a portable snack for travelers. Traditionally, a Scotch egg consists of a hard- or soft-boiled egg wrapped in sausage meat, coated in breadcrumbs, and deep-fried until golden and crispy. In this version, we’re adding a bit of spice to the sausage mix and pairing it with curry mayo to bring in extra flavor and a hint of the exotic.

2. What You Need to Make Real Scotch Eggs with Curry Mayo

Ingredients:

For the Scotch Eggs:

• 4 large eggs (for boiling)
• 1 egg (for egg wash)
• One pound of sausage (beef or pig sausages work nicely)
• 1/2 cup all-purpose flour
• 1 cup breadcrumbs (panko or regular)
• Salt and pepper, to taste
• 1/2 teaspoon smoked paprika (optional, for smoky flavor)
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon mustard powder (optional, for flavor)
• Vegetable oil, for frying

For the Curry Mayo:

• 1/2 cup mayonnaise
• 1 teaspoon curry powder
• 1/2 teaspoon lemon juice
• 1/4 teaspoon honey (optional, for sweetness)
• Salt and pepper, to taste

3. Preparing the Eggs

1. Boil the Eggs: To achieve a soft center, boil four eggs for about 6-7 minutes. This should give a slightly runny yolk once cooked. If you prefer a firmer center, boil them for 8-9 minutes.
2. Cool and Peel: To halt the cooking process, remove the eggs and submerge them right away in icy water. Peel the eggs gently to prevent shattering the whites after around five minutes.

4. Seasoning the Sausage Meat

Put the sausage meat and the spices of your choice in a mixing dish.

• Add Seasonings: Season the meat with salt, pepper, smoked paprika, mustard powder, and fresh parsley. To guarantee that the flavors are distributed evenly, thoroughly mix.
• Divide the Meat: Separate the sausage mixture into four equal portions. Each portion will be used to encase one egg.

5. Wrapping the Eggs in Sausage

1. Prepare a Flat Disc of Sausage: Take one portion of sausage and flatten it into a round disc on a piece of cling film or parchment paper. The meat should be thick enough to wrap the egg without breaking but thin enough for even cooking.
2. Wrap the Egg: Place one peeled egg in the center of the sausage disc. Carefully wrap the sausage around the egg, making sure it’s fully enclosed. Pinch any open seams to seal the sausage around the egg completely.
3. Repeat: Repeat this process with the remaining eggs and sausage portions.

6. Coating the Eggs

1. Prepare Coating Stations: Set up three shallow bowls. Place flour in one bowl, a beaten egg in the second, and breadcrumbs in the third.
2. Coat the Scotch Egg:
   • Shake off any extra flour after rolling the egg in sausage wrapper.
   • Dip it into the beaten egg, making sure it’s well-coated.
   • Gently push it into the breadcrumbs to make sure it is evenly coated.
3. Double Coating (Optional): For extra crispiness, you can repeat the egg wash and breadcrumb steps for a thicker crust.

7. Frying the Scotch Eggs

1. Heat Oil: In a deep saucepan or fryer, heat vegetable oil to about 350°F (175°C). You’ll need enough oil to submerge the Scotch eggs fully.
2. Fry the Scotch Eggs: Carefully lower each Scotch egg into the hot oil. Fry for about 5-7 minutes or until the coating is golden brown and crispy.
3. Drain: Use a slotted spoon to remove the Scotch eggs from the oil and place them on a paper towel-lined plate to drain excess oil.
4. Bake for Extra Crispiness (Optional): For an even crunchier texture, place the fried Scotch eggs in a preheated oven at 350°F (175°C) for an additional 5 minutes.

8. Making the Curry Mayo

While the Scotch eggs are cooling, prepare the curry mayo:

1. Combine Ingredients: In a small bowl, mix the mayonnaise with curry powder, lemon juice, honey (if desired), salt, and pepper.
2. Adjust Seasoning: Taste the curry mayo and adjust the seasoning or add more curry powder if you prefer a stronger flavor.
3. Chill: Let the curry mayo sit in the fridge for a few minutes to allow the flavors to meld.

9. Serving the Scotch Eggs

Once the Scotch eggs have cooled slightly, it’s time to serve them:

1. Halve the Eggs: For a beautiful presentation, slice each Scotch egg in half to reveal the yolk. A slightly runny yolk adds a creamy texture that complements the sausage and crisp coating.
2. Serve with Curry Mayo: Place a generous dollop of curry mayo on the side or drizzle over the Scotch eggs for a pop of flavor.
3. Garnish: Sprinkle some extra parsley or chives on top for added color.

10. Tips for the Perfect Scotch Egg

• Using Fresh Sausage Meat: High-quality, fresh sausage meat improves flavor and texture. If you’re using store-bought sausages, remove the casing.
• Prevent Cracking: Handle the boiled eggs gently to prevent cracking, especially if you want a soft yolk.
• Double Coating for Extra Crunch: If you want a crunchier shell, double-coat the eggs by dipping them in egg wash and breadcrumbs twice.
• Experiment with Seasonings: You can add spices like garlic powder or fennel to the sausage mix for a personalized flavor.

11. Variations on the Classic Recipe

1. Herb-Infused Scotch Eggs: Mix the sausage mixture with chopped fresh herbs, such as parsley, chives, or rosemary.
2. Spicy Scotch Eggs: Add cayenne pepper or chili flakes to the sausage mix if you like a spicy kick.
3. Baked Version: If you prefer to avoid deep-frying, bake the Scotch eggs at 400°F (200°C) for about 25 minutes, turning halfway.

12. Serving Suggestions and Storage

Scotch eggs with curry mayo make a delicious snack or appetizer. They’re perfect for picnics, parties, or as part of a British-themed brunch. If you have leftovers:

• Store: For up to three days, keep them in the refrigerator in an airtight container.
• Reheat: Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes to restore the crispiness.

Final Thoughts

Making authentic Scotch eggs with curry mayo is both rewarding and delicious. The golden, crispy exterior with seasoned sausage, a creamy egg yolk, and tangy curry mayo makes this dish unforgettable. Enjoy experimenting with spices and flavors to make the dish your own, and serve it as a unique, hearty addition to any meal.