Paul Merrett's Scotch eggs with grainy mustard mayo

Method

1. Place the eggs in a small pan, cover with boiling water and bring to the boil. Cook for 6 mins. Meanwhile, mix the mayonnaise and mustard together and spoon into a small dish.
2. Drain the eggs, rinse in cold water, tapping the shells all over. When cool enough to handle, peel away the shells. Heat the oil in a fryer or deep large pan to 160ºC/325ºF.
3. Meanwhile, use a knife to cut the sausage skins and peel them away. Mix the sausage meat together and divide into 3. Beat the remaining egg with the milk and place in a shallow dish. Place the flour and breadcrumbs on plates.
4. Flatten the sausage meat, roll the boiled egg in flour then wrap the sausage meat around the egg to make a neat egg shape. Roll the egg in the flour; dip in the beaten egg, then roll in the breadcrumbs. Repeat dipping the egg in flour, egg and breadcrumbs.
5. Use a slotted spoon to carefully lower the eggs into the hot fat and cook for 8 mins or until the eggs are golden on the outside. (It’s important that the oil is not too hot, so that the sausage meat has a chance to cook through). Remove the eggs from the hot fat and drain on kitchen paper. Leave to cool. Serve warm or cold with salad and the mustard mayo.

www.britegg.co.uk

By Jennifer Shepherd