Scotch Egg

Instructions

1. 1

   Boil the eggs: Place 4 eggs in a saucepan of boiling water. Boil for exactly 6 minutes for a runny yolk (or 8 minutes for hard-boiled). Transfer immediately to a bowl of iced water to cool completely. Peel carefully.

2. 2

   Prepare the meat: In a bowl, mix the sausage meat with the chopped thyme and a pinch of black pepper. Divide the mixture into 4 equal portions.

3. 3

   Wrap the eggs: Flatten one portion of the sausage meat into a thin patty in the palm of your floured hand. Place a peeled egg in the center and gently mold the meat evenly around the egg, ensuring there are no gaps or cracks. Repeat for all eggs.

4. 4

   Bread the eggs: Set up a breading station with three shallow bowls: one with the flour, one with the beaten egg, and one with the breadcrumbs. Roll each meat-wrapped egg in flour, then dip completely in the beaten egg, and finally roll in breadcrumbs until fully coated.

5. 5

   Heat the oil: Heat a deep pot of vegetable oil to 160°C (320°F).

6. 6

   Fry: Carefully lower the Scotch eggs into the oil and fry for 7-8 minutes, turning occasionally, until the breadcrumbs are deep golden brown and the sausage meat is cooked through. Drain on kitchen paper and serve warm or cold.