Scotch Eggs with Curry-Lime Mayonnaise

I have always wanted to try making scotch eggs.  I found this very easy recipe in Victoria Magazine.  Typically, they should have a runny yolk.  I find it is difficult to get the timing right to make that happen, regardless, they are delicious either way.

My tip – I used a deep fryer, I it easier to control the temperature and the mess!  See my link below.  Also, make the mayonnaise ahead of time, it is an easy recipe and stores very well.

8 large eggs

12 ounces ground sausage

1 cup all-purpose flour

1 cup panko bread crumbs

1 tsp. kosher salt

1/2 tsp. ground black pepper

vegetable oil, for frying

Place 6 of the eggs in a large saucepan, add cold water to cover by 1 inch. Bring to a boil over medium high het, cover, remove from heat and let stand for 3 minutes. Drain, and return eggs to pan. Fill with ice and let stand for 10 minutes. Peel eggs and pat dry. Wrap a thin layer of sausage around each egg. Place flour in a bowl. In a second bowl combine the panko crumbs, salt and pepper.  In a third bowl beat the remaining two eggs. Dredge eggs in flour, shaking off excess. Dip in beaten egg, then roll in panko crumbs to coat. In a saucepan, pour oil to a depth of 4 inches and heat over medium high heat until temp. reaches 350.


Fry eggs in batches, if necessary until deep golden brown, about 6 minutes, turning frequently. Let drain on a wire rack.  Serve immediately, or let cool and serve at room temperature with Curry-Lime Mayonnaise.


Curry-Lime Mayonnaise

1/2 cup mayonnaise

1/4 cup plain greek yogurt

2 tsp. curry powder

2 tsp. stone-ground mustard

1 tsp. lime zest

1 tbsp. fresh lime juice

1 tsp. hot sauce

In a medium bowl combine all ingredients well.  Cover and refrigerate up to 4 days.