SAUCE FOR SCOTCH EGGS RECIPES

Steps:

• To make the mustard sauce: Crack 1 egg into a small saucepan. With the heat on low, stir in mayonnaise, mustard and sugar. When it just starts to boil, it's done. Remove and let sit until cool, then chill for at least 10 minutes.
• Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, peel.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Put the sausage into a bowl with the finely parsley, lemon rind, nutmeg, marjoram, salt and pepper. Work all the ingredients well into the sausage with your hands. Make a coating for each hand boiled egg out of the sausage, working it round the eggs with wet hands to form an even layer. Roll the covered eggs in beaten egg, and then in dried breadcrumbs.
• Carefully slide in 3 eggs and fry for 4 to 5 minutes, until they turn deep golden brown. Turn them as they cook so that they brown evenly. Remove with a slotted spoon, drain on paper towel, and repeat with the remaining 3 eggs. Serve eggs with mustard sauce.

Steps:

• Pour the ground pork in a large mixing bowl and add half of the garlic paste together with a good dash of pepper and salt.
• Stir or knead the mince well. Then divide it into 4 even portions. Flatten them a little and place a peeled egg on top.
• Then fold the mince nicely over the whole egg and cover it all over.
• Pour the panko in a deep plate and coat the eggs with it.
• Now you can either bake the scotch eggs in a preheated oven at 428°F (220°C) for 30 to 35 minutes or until golden or fry them in hot oil until crisp and golden. In the meantime make the yogurt dressing. Pour the yogurt in a large mixing bowl and add the lemon juice, the rest of the garlic paste, the chopped red onion and the freshly chopped tarragon, mint and chives. Season with a sprinkle of pepper.
• Stir the dressing well. Check the seasoning and add extra pepper, salt or lemon juice to taste if necessary.
• Once the eggs are cooked and ready, cut them in half and place them onto plates. Serve with the yogurt dressing.