Scotch Eggs with Mustard Sauce

  1. Place 6 eggs in a medium saucepan and cover with cold water.
  2. Add the vinegar and bring to a boil, then remove from the heat, cover and set aside 4 minutes.
  3. Meanwhile, fill a bowl with ice water.
  4. Using a slotted spoon, remove the eggs and immediately plunge into the ice water to stop the cooking; let sit 2 minutes.
  5. Gently peel the eggs and set aside.
  6. Combine the sausage, herbs and one of the remaining eggs in a stand mixer fitted with the paddle attachment.
  7. Mix on medium speed until combined, about 3 minutes.
  8. With moistened hands, mold the sausage mixture around the cooked eggs to completely cover.
  9. Preheat the oven to 350 degrees F. Heat about 3 inches of grapeseed oil in a small high-sided saucepan over medium-high heat until a deep-fry thermometer reads 325 degrees F (or until a pinch of panko sizzles in the oil).
  10. Season the flour with 1/2 teaspoon each salt and pepper in a shallow dish.
  11. Beat the remaining egg with the milk in another shallow dish.
  12. Put the panko in a third shallow dish.
  13. Roll the sausage-covered eggs in the seasoned flour, shaking off the excess.
  14. Transfer to the egg-milk mixture and turn to completely coat.
  15. Let the excess egg drip off, then roll in the panko.
  16. Fry the eggs until golden brown, about 3 minutes.
  17. Remove to a baking sheet, transfer to the oven and bake until the sausage is cooked through, 10 to 12 minutes.
  18. Mix the mayonnaise, mustard and lemon juice in a small bowl.
  19. Serve with the Scotch eggs.
  20. Photograph by Andrew Purcell

eggs, white vinegar, pork sausage, parsley, tarragon, vegetable oil, flour, kosher salt, milk, breadcrumbs, lowfat mayonnaise, stoneground mustard, lemon

Taken from www.foodnetwork.com/recipes/robert-irvine/scotch-eggs-with-mustard-sauce.html (may not work)

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