2 EGGS CALORIES RECIPES

Steps:

• 1. In a saucepan, cover the eggs with cold water and bring to the boil over a high heat.
  2. Simmer for 6 minutes, then drain and pop the eggs in cold water to cool.
  3. Peel and halve them lengthways, scoop the yolks into a bowl and roughly mash. Set aside.
  4. Make your mayonnaise. In a bowl, whisk the egg yolk, mustard and lemon juice with an electric whisk until frothy.
  5. Combine the oils in a jug, then drizzle them into the egg mixture, whisking constantly until combined. Season to taste with sea salt and black pepper.
  6. Add 60g of mayo to the egg yolks (refrigerate the rest for up to a few days).
  7. Finely chop and stir in the salmon and dill fronds, then add the cayenne pepper and mash to combine.
  8. Spoon into the egg whites, top with extra dill and serve immediately.

Steps:

• 1. Preheat the oven to 180ºC/gas 4.
  2. Cook the eggs in boiling water for 2 minutes, then plunge into cold water and carefully peel.
  3. Squeeze the sausage meat into a bowl, discarding the skins, then pick in the thyme.
  4. Beat the hen's egg in a shallow bowl, and place the breadcrumbs into another bowl.
  5. Divide the sausage mixture into 12 pieces, then shape around the eggs and carefully roll into a round.
  6. Roll each round in the beaten egg, then the breadcrumbs until fully coated.
  7. Very carefully heat 5cm of oil in a deep pan to 180ºC and very carefully fry the scotch eggs in batches for 1 to 2 minutes, or until golden.
  8. Remove with caution and drain on kitchen paper, bake in oven for 5 minutes, then serve.