Scotch Eggs (Sausage-Wrapped Eggs)

Instructions

1. Lower 6 eggs into boiling water and cook for 6 minutes for a soft, jammy center, or 9 minutes for a fully set yolk. Cool in iced water for 10 minutes, then peel carefully.
2. Mix the sausage meat with the mustard powder, parsley, salt and pepper. Divide it into 6 portions of about 75 g (2 2/3 oz) and flatten each on a sheet of cling film into a 12 cm (5 inch) round.
3. Pat the peeled eggs dry and roll them in flour. Set an egg in the middle of a sausage round and use the cling film to wrap the meat around it, pressing the seams closed and smoothing the surface.
4. Beat the remaining egg in a shallow bowl and put the flour and breadcrumbs on two plates. Roll each wrapped egg in flour, dip it in egg, then roll it in breadcrumbs, pressing them on. Chill for 30 minutes.
5. Heat the oil in a deep heavy pot, no more than half full, to 170°C (340°F). Fry 3 eggs at a time for 7 to 8 minutes, turning once or twice, until deep golden and the sausage reaches 71°C (160°F).
6. Drain on a rack and cool for 10 minutes. Serve warm or cold, halved, with mustard or chutney.

Tips

• To bake instead, brush the coated eggs with oil and bake at 200°C (400°F) for 30 to 35 minutes, turning once, until the sausage reaches 71°C (160°F). They will be less crisp.
• Boil the eggs for 9 minutes for pregnant guests, young children and older adults, since a soft yolk carries more risk. Chilling the coated eggs helps the crumb stick.