Photo by Farideh Sadeghin

Makes 6 Scotch eggs
Prep time: 15 minutes
Total time: 1 hour


for the yogurt mayo:
¼ cup|60 grams Greek yogurt
¼ cup|60 grams mayonnaise
1 tablespoon minced chives 
1 tablespoon minced red onion
kosher salt and freshly ground black pepper, to taste 

for the Scotch egg:
4 tablespoons|60 grams unsalted butter
1 garlic clove, peeled and minced
½ small red onion, minced
1 (1-inch) piece ginger, peeled and minced
5 ½ tablespoons|40 grams curry powder 
2 sprigs thyme, leaves picked and minced
3 tablespoons|45 ml Worcestershire sauce
1 pound|454 grams ground pork
6 very good large eggs
vegetable oil, for frying
flaky salt, for serving


for the breading:
½ cup|65 grams all-purpose flour
2 large eggs, lightly beaten
⅔ cup|160 grams whole milk 
1 ½ cups|100 grams panko breadcrumbs 


  1. Make the yogurt mayo: Mix all the ingredients together in a medium bowl and season to taste with salt and pepper. Cover and refrigerate until ready to use. 
  2. Make the Scotch egg: Melt the butter in a large skillet over medium. Add the garlic, onion, and ginger and cook until translucent, about 4 minutes. Add the curry powder and continue to cook until aromatic, about 30 seconds. Add the thyme and cook 1 minute more, then deglaze with the Worcestershire sauce and reduce until syrupy. Cool completely, then mix with the ground pork. Form into 6 equal-sized balls and refrigerate until ready to use. 
  3. Bring a medium saucepan filled with water to a boil. Carefully add the eggs and boil for 5 minutes and 50 seconds. Drain and transfer the eggs to a bowl of ice water. Leave the eggs in the water until completely cool before peeling, taking care not to break the eggs. 
  4. Cut 2 pieces of clingfilm, and, working one at a time, place each sausage ball in between the clingfilm and roll out (using a rolling pin or wine bottle) until ½-inch thick. Working with one piece of sausage and one egg at a time, wrap the sausage completely around the egg. 
  5. Bread the eggs: Place the flour in a shallow bowl, the egg and the milk in a second bowl, and the panko breadcrumbs in a third bowl.
  6. Dip the wrapped egg in flour, dusting off any excess, then dip it in the egg-milk mixture, and finally into the panko. Let sit for 5 minutes.
  7. Heat 2-inches oil in a large saucepan until a deep-fry thermometer reaches 300°F. Working in batches, fry the eggs until golden brown, about 5 minutes. Let rest for 1 minute, then slice in half and season with flaky salt. Serve with the yogurt mayo.

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.

MUNCHIES Original Article