This recipe calls for eggs, bulk breakfast sausage, and a few other pantry staples. The curried mayo is easy to make and complements the creamy egg yolk centers well. Such easy recipes for beginners always work well for novice cooks. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Scotch Eggs With Curried Mayo Scotch Eggs With Curried Mayo Recipe | PT35M Serves 8 Ingredients: 10 Medium Eggs 1 Pound Ground Breakfast Pork Sausage 1 Cup All-Purpose Flour 1.5 Cups Breadcrumbs 0.5 Cup Mayonnaise 2 Teaspoons Curry Powder 0.125 Teaspoon Cayenne Powder 2 Cups Vegetable Oil In a pan of boiling water, add 8 eggs and simmer over low heat for about 7 minutes. With a slotted spoon, remove the eggs and transfer to a large bowl of ice water to stop the cooking process. After cooling, peel the eggs and transfer to another bowl. Refrigerate until using. Divide sausage into 8 equal sized portions and place onto a parchment paper lined smooth surface. With your hands, flatten each portion into a thin patty. Wrap 1 boiled egg in a sausage patty and cover completely. Arrange wrapped eggs onto a baking sheet and refrigerate until using. In 3 shallow dishes, place flour, 2 beaten eggs and 1 teaspoon of water and breadcrumbs respectively. Coat each egg with flour and then, dip into eggs and finally, coat with breadcrumbs. In a heavy Dutch oven, heat about 2-inch of oil to 350 degrees and deep fry scotch eggs in 2 batches for about 4-6 minutes. With a slotted spoon, transfer scotch eggs to a paper towel-lined plate to drain. Keep aside to cool for about 5 minutes. In a small bowl, combine the mayonnaise and keep aside. In a small skillet, combine 2 teaspoons of oil, curry powder, and cayenne powder and sauté until fragrant and a paste is formed. Combine the curry paste and mayonnaise. Serve scotch eggs with a dollop of the curry mayonnaise.

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