They may look like a handful, but these crisp-cased, runny-centred treats are easy enough to make when you know how.
In a medium bowl, mix 500g sausagemeat with 1 tsp ground allspice and the leaves of 4-5 fresh thyme sprigs until well combined. Cover with cling film, then chill in the fridge for 30 minutes.
Put 6 medium free-range eggs (at room temperature) in a large pan of boiling water and boil for 6 minutes exactly. Drain, cool under running cold water, then shell. Divide the chilled meat into 6 equal portions, roll each into a bowl with floured hands, then flatten into a disc.
Put the disc of meat in your open palm, then put a shelled egg on top. Cup the meat around the egg, then use your other hand to mould the meat around the egg to cover it. Set aside. Repeat with the remaining eggs and meat.
Dip a scotch egg into a bowl of plain flour, then toss between your hands to remove the excess.
- Dip it next into a bowl of 3 lightly beaten free-range eggs.
Shake to remove the drips, then dip into a bowl of 250g dried breadcrumbs. Roll lightly in your hands to press the breadcrumbs in. Set aside; repeat with the other scotch eggs.
Fill a deep saucepan three-quarters full with sunflower oil, then heat to 170°C (we recommend that you use a digital cooking thermometer). Cook the scotch eggs in pairs for 7-8 minutes until deep golden and the meat is completely cooked.
Halve, season with sea salt and pepper, then serve – the yolk should be firm but still runny.