Scotch Eggs with Remoulade

Scotch Eggs with Remoulade

Ingredients (for 6 portions)

For Scotch Eggs

• 6 Eggs
• 1kg
• Fresh Parsley
• Flour
• 2 Eggs
• 1/2 cup (120ml) of Milk
• Breadcrumbs
• Salt
• Pepper

For the Remoulade

• 3/4 cup (180ml) of Mayo (preferably self made)
• 1tbsp of Dijon Mustard
• 2 Garlic Gloves
• 1tsp of whole grain mustard
• Juice of 1 Lime
• Pinch of Salt
• Paprika Powder
• 1 Green Onion

How to make it

The Scotch Egg

1. Boil the 6 eggs for 8 to 9 minutes. What I found when boiling them for less time they become very soft and hard to form into the beef.
2. Let the eggs cool completely in cool ater and peel them.
3. Finely chop the parsley.
4. In a bowl combine the beef, salt, pepper and the parsley and mix it together by hand.
5. Make patties from the beef and wrap the boiled eggs inside of them.
6. Make 3 bowls, one with flour, one with egg milk mixture and one with breadcrumbs.
7. Roll the ball first in the flour, secondly in the egg milk mixture and last in the breadcrumbs.
8. Put aside until all balls are done.
9. In a large pot or a deep fryer heat vegetable oil to 190C (375F).
10. The oil should cover the ball completely, if not it has to be rotated constantly and by fried a bit longer.
11. Fry each ball for 7 to 10 minutes or until the inside of meat layer reaches 80C (175F).
12. Serve on a bed of remoulade.
13. Cut in half with a sharp knife and serve with the cross section for maximum effect.
14. Enjoy!

The Remoulade

1. Use store bought or self made mayo for it, how to make it can be found here.
2. Put in a bowl the mayo, Dijon mustard, whole grain mustard, garlic gloves finely sliced, the finely chopped green onion, the juice of the lime, a sprinkle of salt and the paprika powder.
3. Whisk together and serve in a bowl.