SCOTCH EGG WITH BATCH NO.5 MAYO
Golden and crispy on the outside, perfectly jammy in the middle. These classic Scotch eggs are wrapped in herby pork mince and served with a vibrant Green Goddess dressing made with batch No.5 Mayonnaise for a fresh, creamy finish that steals the spotlight.
Notes from the Kitchen
Chef Chris here… Timing is everything with Scotch eggs. Pull the eggs from the water while the yolk is still soft, then give them time to rest after frying so everything settles perfectly before slicing. The Green Goddess dressing isn’t just a sidekick either—it adds brightness that balances every rich, crunchy bite.
Meet the Chef
Chef Chris Bonello
Chris Bonello is a highly accomplished executive chef with over 20 years’ experience leading kitchens across award-winning venues. Known for his precision, creativity, and no-compromise approach to quality, Chris brings a modern, flavour-first mindset to every dish. With a background spanning high-volume service through to refined dining, he’s all about bold flavours, solid technique, and making great food approachable—exactly what you see in this recipe.
Ingredients
-
6 eggs
-
500 grams pork mince
-
1 tbs parsley, finely chopped
-
1 tbs chives, finely chopped
-
1 tbs tarragon, finely chopped
-
1 tbs shallots, finely chopped
-
1 tbs Dijon mustard
-
1 tbs canola oil
-
Salt and pepper (as needed)
Crumb coating:
-
2 tbs plain flour
-
2 eggs, lightly beaten
-
100g fine white bread crumbs
-
100ml milk
Green Goddess Dressing
-
1kg batch No. 5 mayonnaise
-
1 bunch parsley
-
1 bunch dill
-
1 bunch mint
-
1 bunch tarragon
-
1 bunch coriander
-
1 bunch chives
-
40g capers
-
6 anchovies
-
Juice and zest of 1 lemon
-
20ml sherry vinegar
-
5g salt
-
Red vein sorrell, for garnishing
Method
01
Bring a pot of water to a boil. Gently place 5 of the eggs in the water, and when the water comes back to a boil, lower the heat to a simmer.
02
Simmer the eggs for 7 minutes, then remove the eggs with a slotted spoon. Refresh the cooked eggs in iced water to prevent overcooking (the centre should still be runny). Peel the shell and membrane from the eggs, then wash them to remove any remaining bits. Set the peeled eggs aside until needed.
03
To make the pork filling, combine pork mince, 1 egg, parsley, chives, tarragon, shallots, Dijon mustard, canola oil and sald in a food processor and blend until well incorporated. Portion the mince into balls (80g each), and using your thumb, press into the middle of each ball to create a cavity for the egg.
04
Place one egg into each cavity and close it up using your fingers to seal the gap.Dip each ball lightly into flour, then into the beaten eggs. Roll the balls in breadcrumbs and set them aside.
05
Preheat the deep fryer to 180°C. Cook the Scotch eggs for 3-4 minutes or until golden brown. (Let the eggs rest for 10 minutes before cutting them in half to ensure they are cooked through).
06
To make the green goddess dressing: Using a Thermomix or food processor, blend all the ingredients (except the mayonnaise) until fine. Add the batch No.5 mayonnaise and blend until well combined. Store the Green Goddess dressing in a sealed container until needed.
07
To assemble: Spread the green goddess dressing at the bottom of a bowl or plate. Carefully cut a scotch egg in half and lay on top of the green goddess dressing. Sprinkle with red vein sorrell.
