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Heston's scotch eggs
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''Despite popular belief, scotch eggs are not actually Scottish. They were invented by that very English department store, Fortnum & Mason, in the 19th century. They were developed as posh picnic food and though they are a welcome addition to any hamper, I think they are at their best eaten as soon as they are cooked when the yolks are still runny.'' Heston Blumenthal
Copyright © Heston Blumenthal 2010
Make a mustard mayonnaise to dip the eggs in by stirring 1 tbsp of French’s mustard into 3 tbsp of mayonnaise.
There's nothing better with a Scotch egg than a glass of cool, refreshing English ale or cider. Marston's Pedigree Classic English Ale or Aspall Dry Premier Cru Suffolk Cyder.
Nutritional values per Scotch egg. All eggs should be thoroughly cooked. For the latest guidelines, visit foodstandards.gov.uk. Recipes containing semi-cooked or raw egg are not suitable for pregnant women, elderly people, or those with weak immune systems.
Typical values per serving:
Cider is a good match for this dish. See what Waitrose has to offer here. Browse our cider assortment. (opens in a new window).
This recipe was first published in July 2010.