- Place the four eggs, still in their shells, into a pan of cold salted water and bring to the boil. Boil for 4 minutes (if you want a soft yolk) or 6 minutes for a firmer yolk.
- Drain and plunge the eggs into a bowl of ice cold water for at least 20 minutes (if you crack the shells slightly when placing them in the water they are easier to peel off later).
- Gently peel the eggs under cold running water, then dry with kitchen paper.
- Remove the filling from the sausages and add the mince and black pudding (if using) and mix well. Add the thyme, sage and freshly ground black pepper.
- Divide the sausage meat mixture into four and shape each ball around an egg.
- Place the flour onto a plate, add some seasoning and mix well. Dredge each coated egg in the flour, then in the beaten egg, and finally roll in the breadcrumbs until it is completely covered.
- Heat the oil in a deep, heavy-bottomed pan to 170ºC (or until a breadcrumb sizzles and turns brown when dropped into it).
- Carefully place each scotch egg into the hot oil and deep-fry for approximately 6-8 minutes, until golden and crisp and the sausage meat is completely cooked.
- Carefully remove the scotch eggs from the oil with a slotted spoon and drain them on kitchen paper.
- Serve immediately with a side salad to reveal the soft golden yolk, or they are great cold as a snack on the go.
Perfect yolk scotch eggs
- Prep time 30 mins
- Cook time 10 mins
- Serves 4
This recipe makes 4 scotch eggs.