Mustard mash Scotch eggs

Makes 4 Scotch eggs

The idea for this came straight from Niall Delargy himself. I have given it a little mustard twist but there are so many ways you could make these your own. They're so simple so why not give them a try?! 

Ingredients 

4 Glenballyeamon free range eggs

1 pack of pre-made mash potato or champ

Breadcrumbs

2 tsps mustard powder (you could probably use regular mustard too if need be) 

Method 

Boil the eggs until the yolks are still slightly soft. I placed mine into cold water, brought them to the boil then boiled for 1.5 minutes.  

Meanwhile mix the mustard powder with the mashed potato until thoroughly combined.

As soon as the eggs are cooked remove them from the heat and cool with cold water.  

Peel the eggs carefully, trying as much as possible to maintain the egg white intact as you remove the shell.

Take the mashed potato and form into a ball around each of the eggs. 

Roll each Scotch egg in the breadcrumbs until completely covered.

I baked mine for 20 minutes at 180 degrees but you will attain a crispier, firmer Scotch egg if you fry in the pan until golden. 

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Mustard mash Scotch egg with Glenballyeamon free range eggs. 

 

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Mustard mash Scotch eggs.