Scotch Eggs

Method

1. 1
   • egg5

   Soft-boil and peel the eggs — Lower 4 of the eggs into a pan of boiling water and cook for exactly 6 minutes, then move them straight into a bowl of iced water and leave until stone cold. Peel them under a trickle of water — the shells cling to soft eggs, so take your time.

   ⏱6 min
2. 2
   • sausage400 g
   • fresh thyme1 tsp
   • fresh parsley1 tbsp
   • Dijon mustard1 tsp
   • ground nutmeg¼ tsp
   • salt½ tsp
   • black pepper½ tsp

   Season the sausage meat — Work the sausage meat in a bowl with the thyme, parsley, mustard, nutmeg, salt and pepper until it is evenly seasoned and starts to feel tacky. Divide into four and flatten each portion on a square of cling film into a disc about 12 cm across.

3. 3
   • egg5
   • wheat flour50 g

   Wrap each egg in meat — Roll each peeled egg in a little of the flour so the meat grips it, sit it in the middle of a disc and use the cling film to draw the meat up and around. Seal the join with wet fingers, making sure there are no gaps or trapped air pockets.

4. 4
   • egg5
   • wheat flour50 g
   • breadcrumbs120 g
   • vegetable oil1 l

   Double-crumb and chill — Beat the remaining egg in a shallow bowl. Roll each ball first in flour, then egg, then breadcrumbs, and repeat the egg and crumb once more for a coating that will not split in the oil. Chill for 20 minutes to firm up.

   ⏱20 min
5. 5
   • egg5
   • sausage400 g
   • vegetable oil1 l

   Fry until deep golden — Heat the oil to 170°C in a deep pan filled no more than a third of the way up. Fry two eggs at a time for 6-7 minutes, turning them so they colour evenly, until the crumb is deep golden and the sausage is cooked through.

   ⏱7 min
6. 6

   Rest before halving — Drain on kitchen paper and rest for 5 minutes before cutting — the yolk sets a little further off the heat. Halve them lengthways and eat warm, or cool completely and pack them for a picnic.

   ⏱5 min