Scotch Egg

1. Boil the eggs for 6 mins then immediately shock in ice water. Peel the eggs, you should have an egg similar to the consistency of the kind of eggs used in ramen dishes 2. Cut away the skin of a sausage and remove the meat, place into a food processed with a bit of cold water until it comes together as a thin paste, season with mustard, chives, and paprika. 3. Flatten a disc of the sausage meat like a pancake onto a piece of cling film, place the egg on top of the sausage meat, then use the cling film to wrap the sausage meat around the egg gently. 4. Chill the wrapped eggs for an hour. Dust the eggs with seasoned flour, then dip into eggwash, and finally into panko breadcrumbs. Fry the eggs at 170C for 3-4 minutes until golden brown. Serve warm when the yolk is still runny. If the sausage meat is undercooked(depending on how thick your rolled the sausage layer), you can place the already fried scotch egg in an 180C oven for 2-3 mins to cook through

Ingredients