Makes: 6
Preparation time: 25 minutes
Cooking time: 10 minutes
What You’ll Need:
Wholegrain mayonnaise
- 1 large egg yolk
- 3 tbsp Maille Wholegrain mustard
- 2 tbsp white wine vinegar
- Pinch of sea salt
- 50ml cold pressed rapeseed oil
Meat
- 250g pork belly mince
- 100g ‘nduja
- 1 tbsp Maille Wholegrain mustard
- Pinch of sea salt
Filling
- 6 large free-range eggs
Coating
- 3 eggs
- 2 tbsp Maille Wholegrain mustard
- 50g whole milk
- 100g plain flour
- 300g panko breadcrumbs
What To Do:
Preparation
- For the mayonnaise, add all the ingredients except the oil into a food processor and turn to full power, gradually adding the oil.
- Once all the oil has been added, transfer to a bowl and chill.
- Mix all the meat ingredients together in a food processor thoroughly. Separate the mixture into 6 pieces and chill.
- Bring water to the boil. Add the uncracked, room temperature eggs carefully into the water and boil for 6 minutes.
- After 6 minutes, drain the eggs and chill in iced water. After 10 minutes peel the eggs and keep in cold water.
Coating
- For the egg coating mix, whisk the eggs, the Maille Wholegrain mustard and the milk together until smooth.
- Take the meat and roll each piece into a flat pancake.
- Wrap each boiled egg in the meat, ensuring you don’t damage it. Make sure there aren’t any holes in the meat mixture once covered.
- Once all the eggs are wrapped, roll them in flour and shake off any excess.
- Take 1 egg at a time and dip in the egg coating mix, followed by the breadcrumbs and then repeat in the egg and again in the breadcrumbs. Always let as much egg as possible drip off before rolling in the breadcrumbs.
- Heat a frying pan with oil and fry the rolled scotch eggs for 8 minutes. Alternatively, for a healthy option, drizzle with olive oil and bake in the oven at 180C/356F/ gas mark 4 for 15-20 minutes.
- Drain on kitchen paper and serve with the mustard mayonnaise.
For more information on Fête de la Gastronomie, including recipes from the Flavour Creators, please visit: www.maille.com.