Scotch Eggs

Instructions

1. 1

   Place 6 eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then immediately remove from heat, cover, and let stand for exactly 6 minutes for jammy yolks. Transfer eggs to an ice bath for 5 minutes, then carefully peel and set aside.

2. 2

   In a mixing bowl, combine the sausage meat with sage, thyme, nutmeg, black pepper, cayenne, and salt. Mix thoroughly with your hands until seasonings are evenly distributed. Divide into 6 equal portions.

3. 3

   Set up a breading station with three shallow dishes: flour in the first, 2 beaten eggs in the second, and panko breadcrumbs in the third. Pat the peeled eggs completely dry with paper towels.

4. 4

   Flatten one portion of sausage meat into a thin oval patty in your palm. Place a boiled egg in the center and carefully wrap the meat around it, sealing all edges and ensuring even thickness with no cracks. Repeat with remaining eggs.

5. 5

   Roll each sausage-wrapped egg in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly in panko breadcrumbs, pressing gently to adhere.

6. 6

   Heat oil in a deep heavy-bottomed pot or Dutch oven to 350°F. Carefully lower 2-3 eggs into the oil using a slotted spoon. Fry for 7-8 minutes, turning occasionally, until deep golden brown and the internal temperature reaches 160°F.

7. 7

   Transfer to a wire rack set over a paper towel-lined baking sheet. Let rest for 2-3 minutes before slicing in half. Serve warm or at room temperature with English mustard.