Lion Quality Eggs
– The Recipe For Success

Speciality Scotch Eggs | Veal & Ham Pie | Sunny Egg Salad | Pickled Eggs | Mediterranean Salad

Speciality Scotch Eggs

Make this popular pub dish a house speciality by using interesting varieties of sausage meat, such as tomato or herb.

Ingredients for 10 Scotch Eggs

10 medium Lion Quality eggs, hard-boiled
Flour for coating
1kg (approx. 2lb) sausage meat
1 egg for coating
4 tablesp. milk for coating
100g (4oz) toasted breadcrumbs

Shell eggs and roll in flour.

Divide sausage meat into 10 equal-sized portions and roll into circles.

Mould each circle around an egg.

For coating, beat together egg and milk and pass egg through this mixture, then through the breadcrumbs. Deep fry in hot oil for abut 7-8 minutes. Drain on kitchen paper. Served hot with vegetables, or cold with a salad as a main meal. Alternatively serve garnished with fresh watercress or parsley, as a snack.

Egg Mayonnaise

Egg Mayonnaise is a colourful and economical dish, requiring little preparation time. Serve 2 hard- boiled egg halves per portion as a main course. Coat the upturned eggs with mayonnaise and serve with a salad garnish.

The ingredients given below will coat about 20 egg halves.

Spiced Tomato Mayonnaise

250ml (1/2) pint thick mayonnaise
1tablesp. Worcestershire sauce
1 tablesp. tomato ketchup or puree
1 teasp. Lemon juice
Salt

Combine all ingredients thoroughly.

Curried Mayonnaise

250ml (1/2 pint) thick mayonnaise
1 tablesp. mango chutney, finely chopped or sieved
Salt and pepper

Combine all ingredients thoroughly. Add extra curry paste if needed. 

Mixed herb mayonnaise

250ml (1/2pint) thick mayonnaise
3 tablesp. chopped chives
2 teasp. Lemon juice
1 small garlic clove, finely chopped (optional) 
Salt and pepper

Combine all ingredients thoroughly.

Speciality Scotch Eggs | Veal & Ham Pie | Sunny Egg Salad | Pickled Eggs | Mediterranean Salad

Further Information & Literature

If you would like further information about Lion Quality eggs and how they can benefit your business, please contact the British Egg Information Service on 0207 052 8899

Order Literature