Scotch Egg

Step by stepInstructions

1. Lower the eggs into boiling water, cook 6 1/2 minutes for jammy yolks (or 8 for firmer), then plunge into ice water and peel.
2. Season the sausage meat with salt, pepper, sage, and nutmeg. Divide into 6 portions and flatten each into a thin round.
3. Wrap each egg in a portion of meat, smoothing the seams so the egg is fully enclosed.
4. Set up three shallow dishes: flour, the beaten egg, and the breadcrumbs. Coat each wrapped egg in flour, then egg, then breadcrumbs, pressing to adhere.
5. Chill 30 minutes. Meanwhile, heat the oil in a deep pot to 350°F.
6. Fry the eggs in batches until deep golden brown and the sausage is cooked through, 6-7 minutes, turning occasionally. Drain on paper towels and serve warm or cold with mustard.