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Scotch eggs with herb mayonnaise

The Australian Women's Weekly Retro Cookbook
Scotch eggs with herb mayonnaise
Photography: Dean Wilmot, styling: Jennifer Tolhurst, Vicki Liley.

Serving size: Serves 6
Cooking time: Less than 60 minutes
Course: Entree, Finger food, Side dish, Snacks

Scotch eggs with herb mayonnaise
INGREDIENTS

7 eggs
1 tablespoon plain (all-purpose) flour
1 tablespoon milk
500g (1 pound) sausage mince
2/3 cup (70g) packaged breadcrumbs
vegetable oil, for deep-frying
Herb Mayonnaise
1/2 cup (150g) mayonnaise
1 tablespoon lemon juice
1 tablespoon each finely chopped fresh chives and oregano
METHOD

1. Boil six of the eggs in medium saucepan of water about 6 minutes or until hard. Cool, then peel.
2. Meanwhile, make herb mayonnaise.
3. Place flour in small shallow bowl. Beat remaining egg and milk in small bowl until combined. Toss hard-boiled eggs in flour; shake off excess. Divide sausage mince into six portions; using floured hands, shape mince around each egg. Dip in egg mixture, then in breadcrumbs.
4. Heat oil in wok or deep, wide saucepan; deep-fry eggs, in batches, until browned and cooked through. Drain on absorbent paper. Serve with herb mayonnaise.
5. Herb mayonnaise: Combine ingredients in small bowl; season to taste.

Nutritional count per egg: 42.6g total fat (12.6g saturated fat); 2211kJ (529 cal); 16.6g carbohydrate; 19.7g protein; 2.2g fibre.

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