Scotch Eggs

Instructions

1. 1

   Place 8 eggs in a pot of cold water and bring to the boil. Once boiling, remove from heat and let sit for exactly 5 minutes. Transfer to ice water, cool completely, then peel carefully and set aside.

   Tip: Cooling in ice water stops them cooking further and makes peeling much easier.

2. 2

   In a bowl, combine the sausage meat with salt, black pepper, mustard powder, and chopped sage. Mix gently with your hands until evenly combined but not overworked.

   Tip: Don't squeeze the mixture too much or your eggs will be dense and tough.

3. 3

   Divide the sausage mixture into 8 equal portions. Flatten each portion in your palm and wrap it around a peeled egg, sealing the meat completely and smoothing out any cracks.

   Tip: Make sure there are no gaps in the meat layer or the egg will leak during cooking.

4. 4

   Set up three shallow bowls with flour in the first, beaten egg in the second, and breadcrumbs in the third. Roll each sausage covered egg first in flour, then dip in beaten egg, and finally coat thoroughly in breadcrumbs.

   Tip: The flour helps the egg stick, and the egg helps the breadcrumbs adhere for a crispy exterior.

5. 5

   Heat oil to 180 degrees Celsius in a deep heavy bottomed pan or deep fryer. Carefully lower the coated eggs into the hot oil and fry for 8 to 10 minutes, turning occasionally, until golden brown all over.

   Tip: Work in batches if needed and don't overcrowd the pan as this drops the temperature.

6. 6

   Remove the fried eggs with a slotted spoon and drain on kitchen paper. Serve warm or at room temperature with your favourite dipping sauce or mustard.

   Tip: These are excellent with a sharp English mustard or homemade piccalilli.