Scotch eggs are a British classic, and perfect for a snack while out and about. A perfect Scotch egg has a crisp golden shell, flavourful sausage and most importantly, a soft-boiled, runny-yolked egg.
Ingredients (makes 8)
• 10 eggs
• 500g good-quality pork sausages, skins removed
• 2 tbsp Dijon mustard
• 2 tbsp chopped parsley
• 1 tsp nutmeg
• 2 cups plain flour
• 2 cups panko breadcrumbs
• Deep frying oil
1. Place 8 eggs in a pan of cold water, bring to the boil, then simmer over medium heat for 2 minutes. Plunge eggs into a bowl of iced water, peel them and set aside.
2. Mix sausage meat, mustard, nutmeg, and parsley in a bowl. Season with salt and pepper and divide into 8 patties.
3. Prepare 3 bowls - one with a small handful of flour, one with the remaining two eggs (beaten) and a third with the breadcrumbs.
4. Flour your hands, then in the palm of one hand, flatten one of the mince pattie and enclose the egg in a patty, shaping with your hands to ensure the egg is completely covered.
5. Roll the sausage-encased eggs first in the flour, then in the milk mixture, and finally in the breadcrumbs to coat well.
6. Cook in hot oil or in an airfryer for 10 mins or until golden brown.
Serve with a salad, pickled onions or a relish and marvel at that running yolk when you slice the first one open!