Scotch Eggs
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recipe by Alice Balleux - Cheffe au Cook & Coffee
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- Total Time
- 30mins
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- Serves
- 4
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- Calories
- 1446
For best result, use a strong mustard to make the mayonnaise. User generated recipes have not been re-tested by Kenwood.
recipe updated 4 Feb 2025
Ingredients
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- Pork throat
- 200 g
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- Pork tenderloin
- 200 g
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- Fresh parsley
- 30 g
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- Garlic clove
- 1
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- Egg
- 2
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- Water
- as needed
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- Salt
- 5 g
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- Black pepper
- 2 g
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- Oil
- 1 L
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- Sunflower oil
- 220 g
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- Plain flour
- 100 g
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- Egg
- 8
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- Mustard
- 30 g
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- Curry powder
- 2 pinches
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- Salt
- as needed
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- Black pepper
- as needed
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- Breadcrumbs
- 200 g
Tools
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Stove
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Cooking Chef XL
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Large mixing bowl
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Plate
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Saucepan
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Medium bowl
Step preview
- Cooking the eggs:
- Add water into the appliance bowl
- Heat until boiling – 1 minute, 100ºC, speed off
- Then carefully add eggs
- Cook – 5 minutes, 100ºC, speed off
- Using a slotted spoon, carefully remove the eggs and cool in cold water
- Making the filling:
- Add flour into a medium bowl and set aside
- Add the ingredients into a large bowl and mix to combine
- Then season to taste and mix again to combine
- Shell the eggs and coat them with the filling
- Roll the eggs in the flour, then beaten eggs and breadcrumbs
- Frying the eggs:
- Line a plate with paper towels
- Add oil into a heavy-bottom saucepan, filling no more than one-third full
- Heat until the oil reaches 170ºC – medium-high heat
- Carefully place the eggs into the hot oil
- Cook, turning occasionally, until crisp and golden brown – 5 minutes, medium-high heat
- Using a slotted spoon, transfer the eggs onto the paper towels to drain
- Making the mayonnaise:
- Clean the appliance bowl and fit the Whisk Tool
- Add the ingredients into the appliance bowl
- Whisk – 15 seconds, speed 2
- While the machine is running, gradually add oil and whisk until combined - 2-3 minutes, speed 2
- Serve