Crisp Scotch Eggs with Herbed Pork and Jammy Yolks

What you need

• 8 large eggs, 6 for boiling, 2 beaten for coating
• 500 g (1 lb) pork mince, or good sausage meat
• 1 tbsp sage, finely chopped
• 1 tbsp thyme leaves, finely chopped
• 2 tbsp parsley, finely chopped
• 1 pinch ground nutmeg
• 1 tsp salt, plus more for sprinkling
• 1/2 tsp black pepper
• 50 g (1/3 cup) all-purpose flour, for dusting
• 150 g (1 1/2 cups) fine dry breadcrumbs
• vegetable oil, for deep frying

Method

Restated from the original video

1. 1

   Choose the yolk before you start: a jammy yolk is only lightly cooked, so use pasteurized eggs for anyone young, elderly, pregnant or immunocompromised, or boil the full 9 min.

2. 2

   Bring a pan of water to a boil. Lower in 6 of the eggs and boil for 6.5 min for a soft, jammy yolk, or 9 min for a firm one.

3. 3

   Move the eggs straight into a bowl of iced water and leave for 5 min, then peel them carefully.

4. 4

   Mix the pork with the sage, thyme, parsley, nutmeg, salt and pepper, then divide it into 6 equal balls.

5. 5

   Set up three shallow bowls: the flour, the 2 remaining eggs beaten, and the breadcrumbs.

6. 6

   Roll each peeled egg in a little flour so the meat will stick.

7. 7

   Flatten a ball of pork on damp palms into a round about 12 cm (5 in) across. Set an egg in the middle and bring the meat up around it, pressing to seal with no gaps or cracks.

8. 8

   Coat each wrapped egg in flour, dip it in the beaten egg, then roll it in breadcrumbs. Dip and roll a second time for a thicker crust.

9. 9

   Chill the coated eggs for 15 min so the crust sets.

10. 10

    Heat oil at least 7 cm (3 in) deep in a heavy pan to 180 °C (350 °F).

11. 11

    Fry 2-3 at a time, turning now and then, until deep golden and the pork is cooked through, 7-8 min. The meat layer should read 71 °C (160 °F) inside.

12. 12

    Drain on paper towels and sprinkle with a little salt. Let the oil come back to temperature between batches.

13. 13

    Rest for 5 min, then serve warm or cold, cut in half.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.