Ingredients for - Scotch Eggs with Mustard Sauce
How to cook deliciously - Scotch Eggs with Mustard Sauce
1. Stage
Crack 1 egg into a small saucepan and place over low heat. Stir in mayonnaise, mustard, and sugar. When mixture just starts to boil, remove the pan from heat. Let sit until cool, then chill in the refrigerator for at least 10 minutes.
2. Stage
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, and peel.
3. Stage
Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
4. Stage
Combine sausage, parsley, lemon zest, nutmeg, marjoram, salt, and pepper in a bowl; mix well with your hands. Coat each hard-boiled egg with sausage mixture, working it with wet hands to form an even layer around egg.
5. Stage
Roll covered eggs in beaten egg, followed by bread crumbs.
6. Stage
Fry eggs, 3 at a time, in hot oil until they turn deep golden brown, 4 to 5 minutes. Turn them as they cook, so they brown evenly. Remove with a slotted spoon, drain on paper towels, and repeat with remaining 3 eggs.
7. Stage
Serve eggs warm with mustard sauce.
