Scotch Eggs

Instructions

1. Prepare the eggs
   Bring a pan of water to a boil. Carefully lower 4 eggs into the water and set a timer for 6 minutes for soft-boiled eggs (or 7 minutes for slightly firmer yolks). When done, immediately transfer eggs to an ice bath to stop the cooking process. Once cooled, gently peel the eggs under cold running water.
2. Season the sausage meat
   In a large bowl, combine the sausage meat with chopped parsley, thyme, nutmeg, mustard, salt and pepper. Mix thoroughly until all herbs and seasonings are evenly distributed throughout the meat.
3. Wrap the eggs
   Divide the sausage mixture into 4 equal portions. Flatten each portion into a thin disc in the palm of your hand. Place a peeled egg in the center and gently work the sausage meat around the egg, ensuring there are no gaps or thin spots. Seal completely and shape into an even oval.
4. Prepare the coating
   Set up your coating station with three separate dishes: one with flour, one with the remaining 2 eggs (beaten), and one with breadcrumbs. Roll each sausage-wrapped egg first in flour, then in beaten egg, and finally in breadcrumbs, ensuring even coverage at each step.
5. Heat the oil
   In a deep, heavy-bottomed pan or deep fryer, heat oil to 170°C (340°F). Use a kitchen thermometer for accuracy as the correct temperature is crucial for even cooking without burning the coating.
6. Fry the Scotch eggs
   Carefully lower the breaded eggs into the hot oil, cooking for 5-6 minutes until deep golden brown and the sausage meat is fully cooked. Work in batches if necessary to avoid overcrowding the pan, which would lower the oil temperature.
7. Drain and rest
   Remove the Scotch eggs with a slotted spoon and place on paper towels to drain excess oil. Allow them to rest for 2-3 minutes before serving to let the internal temperature equalize.