1lb450gr lean ground beef, or pork, or a mixture of two
1tablespooncayenne pepper sauce
½teaspoonground black pepper
For the sauce:
2teaspoonscayenne pepper sauce
Place 4 eggs in the saucepan and add cold water to cover the eggs completely. Bring it to boil and simmer for 10 minutes. Pour off hot water and add cold water. Once cooled, peel the eggs and set aside.
Preheat the oven to 350°F (175°C).
Beat the remaining one egg in bowl. Place flour and panko in separate bowls as well.
In a medium bowl, combine ground beef, garlic, cayenne pepper sauce, Worcestershire sauce, salt and pepper. Mix everything until combined with your hands. Divide the meat into 4 equal parts. Flatten the meat patties and place hard boiled eggs on each one. Carefully shape the meat around the egg. Pinch the seams together and gently roll it between your palms for a minute or so squeezing out the air between the egg and meat and sealing the edges of the meat. Now, roll each meat-wrapped eggs in the flour, then dip them in the beaten egg, and finally roll them in the Panko.
Heat the olive oil in the large skillet over medium high heat. Place the meat-wrapped eggs in skillet and brown slightly from all sides, about 1 minute on each side. Transfer onto the baking sheet lined with aluminum foil, or silicone mat. Bake for 15-20 minutes.
For the sauce, whisk together mayo, sour cream, mustard and cayenne pepper sauce. Cut each Scotch egg into quarters and drizzle the sauce. Serve warm.
For step-by-step photos and additional notes, read the post above.