Scotch Egg

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Lower 5 eggs into simmering water and cook for 6 1/2–7 minutes. Chill immediately in iced water and peel carefully.

Ingredients quick view

6 eggs, plus 1 beaten egg for coating

500 g good-quality pork sausage meat

1 teaspoon English mustard

1 tablespoon chopped parsley

60 g plain flour

120 g fresh breadcrumbs or panko

Salt and black pepper

Oil for deep-frying

A slightly soft boiled egg avoids a dry centre after frying.

Keep the sausage layer even so it cooks uniformly.

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