Scotch Eggs

Bring 1 L of water to a boil, gently lower in 4 eggs and cook for 7 min 30 sec for a soft yolk. Transfer them to cold water, cool completely and peel.

Divide the sausage meat into 4 equal portions. Flatten each portion into a thin sheet between two sheets of plastic wrap.

Lightly dust the peeled eggs in 20 g of flour. Place each egg on a sheet of sausage meat and wrap tightly, leaving no gaps. Cover and chill for 30 min.

Put the remaining flour on one plate, beat 1 egg in a second, and pour the breadcrumbs into a third. Coat each egg first in flour, then in the beaten egg, and finally in the breadcrumbs.

Heat sunflower oil to 160°C in a deep saucepan or deep fryer. Fry the Scotch eggs in batches for 8–10 min, turning carefully, until the coating is evenly golden and the sausage meat is cooked through.

Transfer the cooked eggs to a paper towel to drain off excess oil, and serve warm or cold with mustard.