Scotch Eggs

Ingredients

• 6 eggs for the centres, plus 2 for coating
• 600 g good sausages, skins removed
• a few sage leaves, finely chopped
• 1 tbsp wholegrain mustard
• 80 g plain flour
• 150 g panko breadcrumbs
• vegetable oil, for frying
• a grating of nutmeg

Method

1. Boil to a soft centre

   Lower six eggs into boiling water for exactly 6 minutes 30 seconds, then straight into iced water. That timing gives a set white and a yolk that is still molten after frying — the whole point of a good scotch egg.

   7 min

2. Peel carefully

   Peel under running water, taking your time. A soft-boiled egg tears easily, and a torn white will split the meat casing in the fryer.

3. Season the meat

   Mix the sausagemeat with the sage, mustard, nutmeg and plenty of pepper. Taste a pinch fried off in a pan — under-seasoned sausagemeat is the most common fault here.

4. Wrap with wet hands

   Flatten a portion of meat between two sheets of cling film, sit the egg in the middle, and bring the meat up around it with wet hands. Wet hands stop it sticking, and the layer should be even all round — thin spots burst.

5. Three-stage crumb

   Roll in flour, then beaten egg, then panko, pressing hard. Chill for 20 minutes so everything firms up before frying.

   20 min

6. Fry at 170°C

   Fry for 7 to 8 minutes, turning, until deep gold and the meat is cooked through. Any hotter and the crumb burns before the sausage is safe; any cooler and the yolk sets. Drain on a rack and eat warm.

   8 min