How to make scotch eggs:
- Bring a large pan of water to the boil, then carefully lower 6 of the eggs into the water and cook for 6 minutes. Remove and plunge into a bowl of iced water for a minute. Drain, then peel the shells off carefully and set aside.
- Mix the pork, herbs and garlic. Season well, then divide into 6 equal portions. Flatten each piece out into a 13cm circle, place an egg in the middle of each and bring the mince up with your hands to encase the egg in an even layer.
- Put the flour, remaining eggs (beaten) and breadcrumbs in 3 separate shallow bowls. In turn, dust each encased egg in the flour, dip in the beaten egg, then roll in the breadcrumbs. Set aside on a baking paper-lined plate.
- Pour the oil into a large high-sided pan and heat to 180°C. It’s best to use a thermometer for accuracy, but a cube of bread should turn golden in about 60 seconds.
- Cook the eggs 2 at a time, letting the oil reheat between each batch. Cook for 8 minutes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with sea salt and cool for 10 minutes. Serve the eggs warm or cold with good-quality mayo.
We’ve one-upped the classic scotch egg with this goose confit recipe.