Scotch Egg

Lower eggs gently into a pot of vigorously boiling water. Cook exactly 6 minutes 30 seconds for a jammy, coral yolk. Transfer immediately to an ice bath and chill for 10 minutes — this stops the carry-over cook that turns yolks grey. Peel carefully under cold running water, keeping the white intact. Pat dry with paper towels.

Mix sausage meat with salt and spice blend until evenly seasoned. Fry a small patty in a dry pan and taste — the sausage should be boldly seasoned, as the egg and breadcrumbs will dilute its flavor. Adjust. Divide the meat into equal portions — one per egg. Flatten each portion into a thin, even disc on a sheet of cling film.

Dust each boiled egg lightly with flour — this helps the sausage grip. Lay a flattened sausage disc on cling film and center the egg on top. Use the film to lift and wrap the sausage around the egg, sealing it with wet hands and pinching any seams closed. Roll in flour, dip in beaten egg, then coat thoroughly in panko, pressing to adhere. Rest in the fridge for 20 minutes.

Heat oil to 170 C (338 F) in a deep, heavy pot. Lower Scotch eggs in carefully — do not crowd the pot. Fry for 7–8 minutes, turning every 2 minutes for even color, until the crumb is a deep, even mahogany and the sausage reaches 70 C (158 F) internal. Drain on a rack, not paper towels. Rest 5 minutes before cutting.