Scotch Eggs

Method

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1. Bring a pan of water to a rolling boil. Lower the 6 eggs in and boil for exactly 6 minutes 30 seconds.

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2. Move them straight into iced water and leave 10 minutes. Peel carefully under a trickle of cold water and pat dry.

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3. Mix the sausage meat with the sage, mustard, mace, salt and pepper. Divide into 6 and flatten each portion between two sheets of cling film into a thin oval.

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4. Sit an egg in the middle of each, then use the cling film to wrap the meat up and around, sealing the seam with wet fingers. Keep the layer even — thick patches will still be raw when the crust is done.

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5. Chill the wrapped eggs 20 minutes to firm up.

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6. Roll each in seasoned flour, then beaten egg, then breadcrumbs. Repeat the egg and crumb for a second coat.

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7. Heat the oil to 170C. Fry two at a time for 4 to 5 minutes, turning, until deep golden.

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8. Drain on a rack and salt lightly. Rest 3 minutes, then halve and serve warm with mustard.

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Chef’s Tips

• Six and a half minutes, then straight into ice. This is the only timing that matters.
• Double crumb them. A single coat cracks and lets the fat in.
• Even meat thickness all the way round, or you get raw patches.

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.

Pairing Suggestions

• English mustard
• Piccalilli
• A pint of bitter

Storage & Reheating

Best warm. Refrigerate up to 2 days and eat cold, or reheat at 180C fan for 8 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.