Scotch Eggs

Method

1. 1

   Step 1

   Bring a medium saucepan of water to a gentle boil over medium-high heat, with enough water to cover the eggs by 1 inch (2.5 cm). Prepare a large bowl of ice water and line a tray with baking parchment.

2. 2

   Step 2

   Lower 6 refrigerator-cold eggs into the boiling water with a slotted spoon and cook for 6½ minutes, adjusting the heat to maintain a gentle boil. Transfer immediately to the ice water and leave for 10 minutes, until completely cold.

3. 3

   Step 3

   Gently crack and peel the eggs under a thin stream of cold water, taking care not to tear the soft whites. Pat thoroughly dry with paper towels; moisture will make the sausage coating harder to seal.

4. 4

   Step 4

   Mix the chilled sausage meat with the herbs, mustard and pepper until evenly combined. Divide into 6 equal portions, approximately 2⅔ oz (75 g) each, and keep chilled while you work.

5. 5

   Step 5

   With lightly dampened hands, flatten one portion of sausage meat into a thin oval approximately 5 inches (13 cm) across on the lined tray. Lightly dust a peeled egg with flour, place it in the centre and gently draw the meat around it, pinching the joins closed and smoothing to an even thickness with no gaps. Repeat with the remaining eggs.

6. 6

   Step 6

   Put the remaining flour, the final egg beaten until smooth, and the breadcrumbs into three separate shallow bowls. Roll each wrapped egg in flour, shaking off the excess, then coat completely in beaten egg and breadcrumbs, pressing gently to secure the crumbs. Refrigerate for 15 minutes to firm up the coating.

7. 7

   Step 7

   Heat the oven to 350°F (180°C / Gas 4) and place a wire rack over a rimmed baking sheet. Pour the oil into a deep, heavy-based saucepan approximately 8 inches (20 cm) wide, aiming for a depth of at least 2½ inches (6 cm) while keeping the pan no more than half full. Heat over medium heat to 340°F (170°C), checking with a frying thermometer.

8. 8

   Step 8

   Carefully lower 2 Scotch eggs into the oil and fry for 8–10 minutes, turning occasionally, until evenly deep golden and crisp; maintain the oil at 330–340°F (165–170°C). Check each egg with an instant-read thermometer inserted sideways into the thickest part of the sausage layer, without entering the egg: the pork must reach 160°F (71°C). Transfer to the rack and, if the coating is browned before the pork reaches temperature, bake for 5–10 minutes, checking again before serving.

9. 9

   Step 9

   Repeat with the remaining eggs in two batches, allowing the oil to return to 340°F (170°C) between batches. Rest the cooked Scotch eggs on the rack for 5 minutes before serving, allowing 1 per person. Cut in half just before serving to reveal the jammy centres.