Maille Mustard Scotch Eggs
Recipe created by Harry Lalousis
Serves: 4
prep time: 5 minutes
cook time: 10 minutes
This Yorkshire delight is making its way through the culinary ranks globally and rightfully so, a bit tricky to make but definitely worth it, the crispy bite into a mustard infused mince meat coating that finishes of with a yummy gooey egg. Perfect for dinner parties.
Ingredients
For the filling
- 6 large eggs
- 350 grams pork mince
- 2 tablespoons Maille Wholegrain Mustard
- 1 tablespoon Maille Dijon Originale Mustard
- 1 tablespoon olive oil
For the coating
- 3 eggs
- 2 tablespoons Maille Wholegrain Mustard
- 50 millilitre whole milk 100 grams plain flour
- 300 grams panko breadcrumbs
For the frying
- 500 millilitres sunflower oil
For the filling
- In a food processor add the mince meat, olive oil and mustards and process until the mince is smooth and seperate into 6 even balls
- Place the eggs at room temperature in boiling water for 5 minutes, then place in ice cold water for 10 minutes
For the coating
- Whisk the eggs, the Maille Wholegrain Mustard and the milk together until smooth.
- Take the meat and roll each piece into a flat pancake.
- Wrap each boiled egg in the meat, ensuring you don't damage it. Making sure they are covered all over with the mince meat.
- Once all the eggs are wrapped, roll them in flour and shake off any excess.
- Take 1 egg at a time and dip in the egg coating mix, followed by the breadcrumbs and then repeat in the egg and again in the breadcrumbs. Always let as much egg as possible drip off before rolling in the breadcrumbs.
- Heat a frying pan with oil and fry the rolled scotch eggs for 8 minutes. Alternatively, for a healthy option, drizzle with olive oil and bake in the oven at 180C/356F/gas mark 4 for 15-20 minutes. Drain on kitchen paper and serve with Maille White truffle and Parmesan mustard