Scotch Egg

🔥 Prep

• Place the 4 eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 8 minutes; after cooking, transfer to ice water, cool, peel, and set aside.
• Divide the 300 g sausage meat into 4 equal portions (about 75 g each) and flatten each portion into a disc large enough to fully encircle an egg.
• Measure out the 50 g flour into a shallow bowl and place the 100 g breadcrumbs in another shallow bowl.
• Have a clean plate ready for the coated eggs before frying.

🔥 Cook

• 1. Take a peeled boiled egg and place it in the center of a sausage meat disc; gently pull the meat up around the egg, sealing it completely to form a smooth ball; repeat for the remaining eggs.
• 2. Roll each sausage‑wrapped egg first in the 50 g flour, shaking off any excess, then roll it in the 100 g breadcrumbs until evenly coated.
• 3. Heat the 500 ml oil in a deep pot or fryer to 180°C (medium-high heat) – you can test readiness by dropping a breadcrumb; it should sizzle and rise to the surface.
• 4. Carefully lower the coated eggs into the hot oil using a slotted spoon; fry for 4-5 minutes, turning occasionally, until the coating is deep golden brown and crisp.
• 5. Remove the Scotch eggs with the slotted spoon and let them drain on a plate lined with paper towels for 2 minutes to absorb excess oil.
• 6. Allow the eggs to rest for an additional 1 minute before serving to let the interior settle.

🔥 Serve

• Serve the Scotch eggs warm, whole or halved, with a dollop of English mustard or piccalilli for dipping.
• Pair with a simple mixed green salad dressed with vinaigrette or a slice of crusty bread.
• For a traditional pub style, accompany with a pint of ale and some pickled onions.
• Garnish with a sprinkle of flaky sea salt and freshly cracked black pepper if desired.