Scotch Egg Bites with Franks Maple Mayo
A British classic with a bold, modern twist. These Scotch eggs feature perfectly jammy soft‑boiled eggs wrapped in seasoned sausage meat, coated in crisp golden breadcrumbs, and fried to crunchy perfection. What sets them apart is a sweet and spicy mayo made with Frank’s RedHot and a drizzle of maple syrup—creamy, tangy heat balanced by subtle sweetness. It’s the ultimate upgrade to a pub favourite, adding just the right kick to every rich, savoury bite.
A British classic with a bold, modern twist. These Scotch eggs feature perfectly jammy soft‑boiled eggs wrapped in seasoned sausage meat, coated in crisp golden breadcrumbs, and fried to crunchy perfection. What sets them apart is a sweet and spicy mayo made with Frank’s RedHot and a drizzle of maple syrup—creamy, tangy heat balanced by subtle sweetness. It’s the ultimate upgrade to a pub favourite, adding just the right kick to every rich, savoury bite.
Key products
Instructions
Instructions
- Bring a litre of water to the boil in a pan. Carefully drop the eggs in and boil for 5/6 minutes
- Remove the eggs from the water with a slotted spoon and place in a bowl of ice cold water. Once they are cold, peel and set aside
- Fry your bacon until crispy and cool to the side. Then using your hands, take the meat out of your sausage casings and mix well in a bowl with the chopped sage, olive oil, red onion, red chilli, bacon and a pinch of salt & pepper
- Divide the sausage mixture into 5 equal quantities and press flat between your hands to form a thin sheet of the sausage mixture. Carefully wrap each egg in the mixture, packing the eggs solid and ensuring that there are no air pockets
- Cover the Scotch Eggs with cling film and refrigerate for 5 minutes to set
- Meanwhile for the spicy sauce, combine the mayo with lots of FRANK'S RedHot® Sauce until orange in colour. Then add the Maple Syrup to mix
- Whisk 2 eggs in a bowl. Place the flour and panko breadcrumbs in 2 different bowls. Roll each Scotch Egg with the flour, then beaten egg, then cover completely in the breadcrumbs.
- Heat the deep fat fryer/pot of oil to 175˚C and fry the Scotch Eggs for 8-10 minutes until golden
- Place the Scotch Eggs on some sheets of kitchen towel and lightly pat. Cut in halves or quarters and serve immediately with your Frank’s Maple Mayo.
- Enjoy!!
