Classic Scotched Egg

Instructions

1. 1

   Place 4 large eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 6 minutes, then transfer to a bowl of ice water to cool. Peel the eggs carefully and set aside.

2. 2

   In a bowl, combine the lean pork sausage meat, Dijon mustard, chopped parsley, salt, and black pepper. Mix well until evenly combined.

3. 3

   Divide the sausage mixture into 4 equal portions. Flatten each portion into a patty large enough to wrap around an egg.

4. 4

   Dust each peeled egg lightly with all-purpose flour. Place an egg in the center of each sausage patty and gently shape the meat around the egg, sealing completely.

5. 5

   Beat the remaining large egg in a shallow bowl. Place the breadcrumbs in another shallow bowl.

6. 6

   Roll each sausage-wrapped egg in flour, then dip in the beaten egg, and finally coat with breadcrumbs. Ensure each egg is evenly coated.

7. 7

   Heat the vegetable oil in a deep saucepan or fryer to 170°C (340°F). Carefully lower the eggs into the hot oil and fry for 6–8 minutes, turning occasionally, until golden brown and cooked through.

8. 8

   Remove the Scotched eggs with a slotted spoon and drain on paper towels. Let cool slightly before serving. Enjoy your Classic Scotched Eggs warm or at room temperature.