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What's Cooking? | The Reworked Scotch Egg

The Reworked Scotch Egg

Three Girls Cook

Three Girls Cook



Alison, Giovanna and Lorna appeared on our screens as MasterChef 2017 finalists, wowing the judges with their skill, creativity and determination. Through the competition they worked with world-class chefs, cooked for the cast and crew of Holby City and battled their way to the top (nearly), always with smiles on their faces. Now, as great friends who love to cook together, these talented ladies have teamed up to create THREE GIRLS COOK.


Smoked haddock Scotch Egg with Curried Mayonnaise


Smoked Haddock Scotch Egg



3 large eggs
2 fillets undyed smoked haddock
2 spring onions
20g flat leaf parsley
30g plain flour
100g breadcrumbs
1L vegetable oil for deep frying


1 egg yolk
1 tsp English mustard
1 tbsp white wine vinegar
1 tsp apricot jam
2-3 tsp medium curry powder
60ml flavourless oil
½ tsp sea salt flakes



  1. To make the Scotch egg, place two large eggs into a saucepan of boiling water over a medium heat. Boil for 6 minutes and immediately remove, placing the eggs into iced water.
  2. Place the haddock fillets into a food processor and blitz until roughly chopped. Add in the spring onions, parsley and the zest and juice of the lemon. Season with salt and pepper.
  3. Peel the eggs. Take a handful of the fish mixture and make a large, flat disk in the palm of your hand. Wrap this around one of the eggs, patching up any holes with extra fish mixture. Repeat with the other egg.
  4. Prepare three bowls – one with flour, another with breadcrumbs and in the third crack and beat remaining raw egg. Coat the eggs first in flour, followed by egg and lastly the breadcrumbs.
  5. If frying in a deep fat fryer, heat to 180°C before placing the eggs in and frying until golden brown. If using a saucepan, use a breadcrumb to test the temperature of the oil – if the breadcrumb floats and fizzes on the surface, you’re ready to fry.
  6. To make the mayonnaise, place the egg yolk, mustard, white wine vinegar and salt into a food processor and blend. Add the apricot jam and 2 tsp curry powder. With the processor on, slowly trickle in the oil, allowing it to thicken and emulsify. Add more curry powder and white wine vinegar to taste.
  7. Serve the egg with a big blob of mayonnaise and some pickles on the side.


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