Ingredients
Method
- Bring a saucepan of cold water to a gentle boil and carefully lower in the eggs. Cook for precisely 6 minutes to achieve a softly set, jammy centre, then transfer immediately to an ice bath to halt the cooking and preserve their delicate texture.
- In a separate bowl, combine the sausage meat with finely chopped chives and parsley, Dijon mustard, salt, pepper, and a touch of nutmeg. Mix until evenly seasoned and cohesive.
- Once the eggs are fully cooled, peel them with care. Divide the sausage mixture into four equal portions and gently encase each egg, ensuring an even layer throughout.
- Arrange a coating station with flour, lightly beaten egg, and panko breadcrumbs in shallow dishes. Roll each sausage-wrapped egg first in flour, then dip into the beaten egg, and finally coat generously with panko, pressing lightly to adhere.
- Heat the oil in a deep pan until shimmering. Fry the Scotch eggs for 4–6 minutes, turning occasionally, until beautifully golden and crisp on all sides.
- Lift from the oil and allow to rest briefly on paper to drain. Serve warm, allowing the crisp exterior to give way to the rich, tender centre within.
Notes
Equally suited to lively gatherings or quiet evenings at home, these Scotch eggs bring a refined touch to any table, effortlessly elevating even the simplest of occasions.
