Name: Scotch Eggs & Caper Mustard Remoulade
Yield: Makes 4 servings
Ingredients: 1 ½ cups bread crumbs; ½ teaspoon high-quality prepared horseradish (found in your grocer’s refrigerator section); 2 tablespoons scottish whole grain mustard; 1 teaspoon chopped fresh curly-leaf parsley; Kosher salt and freshly ground black pepper; 6 large eggs, divided; 1 tablespoon chopped dill pickle; ¼ cup mayonnaise; 2 teaspoons white wine vinegar; 2 tablespoons capers, dried and toasted; 1 tablespoon chopped shallots; 1 dash Worcestershire sauce; 4 to 5 cups grapeseed oil (or other neutral oil); Chive Oil to garnish; 1 cup all-purpose flour; 1 cup whole milk; 2 tablespoons old bay Seasoning; ¾ pound ground pork

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Egg & Chicken

By Grant MacPherson

Published 2022

About

Growing up in Scotland, Scotch eggs were in all the pubs. It’s a very British ploughman’s platter sort of thing. If you go to a market anywhere in Great Britain on a Saturday or a Sunday they’re going to be there. Scotch eggs are quite filling and I really do love them. The biggest potential downfall with these is overcooking them, so please don’t. I guess you’ll just have to drink another pint of lager if you do. Serve these with whatever type of sauce or condiment you want in addition to