Homemade Scotch Eggs Recipe

Directions

• Put four of the eggs into a pan, cover with cold water and bring to the boil.
• Turn down the heat and simmer for 4/5 minutes, then put straight into a large bowl of iced water for at least 10 minutes.
• Remove the skins from the sausages and put into a bowl, add the mustard, season and mix well with your hands.
• Divide into four portions
• Carefully peel the eggs.
• Beat the two remaining eggs together in a bowl with a splash of milk.
• Put the flour in a shallow bowl and the breadcrumbs into another shallow bowl.
• Line them up so they are easily accessible.
• With slightly damp hands run under warm water, place 1 portion of sausage meat into the palm of your hand and pat out to about the length of your palm.
• Roll 1 egg lightly in flour and place it on top of sausage meat and wrap the sausage meat around the egg, making sure to completely enclose the egg with the sausage meat. Dampen your hands again and mould it into the shape of an egg. Set aside
• Repeat with the remaining sausage and eggs.
• Dip each egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs again, giving a double coating of breadcrumb.
• Fill a large pan a third full of vegetable oil, place the kitchen thermometer in the side of the pan and heat the oil to 355F, 180C ( when a crumb of bread dropped in the oil sizzles and turns golden, the oil should be hot enough).
• Cook the eggs a couple at a time, for seven minutes, turning to get an even cook until crisp and golden, then remove with a slotted spoon and place on a plate with kitchen paper to drain before serving.