Name: Scotch Eggs in Crispy Breadcrumbs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 portions
Ingredients: 4 pcs eggs; 2 l water; 400 g ground pork; 1 teaspoon thyme; 1 teaspoon sage; 1 pinch nutmeg; 1 teaspoon dijon mustard; 1 teaspoon salt; 1 pinch ground pepper; 60 g plain flour; 2 pcs eggs; 150 g breadcrumbs; 1 l oil

Step by step process

Preparing the eggs and meat mixture

1
For the scotch eggs, first bring a pot of water to a boil and carefully lower in 4 eggs. Cook them for exactly 7 minutes, then transfer them to ice water and peel once cooled.
2
Put the ground pork into a bowl and add the thyme, chopped sage, a pinch of nutmeg, Dijon mustard, salt, and pepper. Mix everything thoroughly by hand until it forms a cohesive mass.
3
Divide the meat into 4 equal portions. Flatten each portion on your palm or on plastic wrap into a patty about 12 centimeters in diameter.

Wrapping and breading

4
Lightly dust the peeled egg with flour, place it in the center of the patty, and wrap the meat around it on all sides so none of the egg shows through. Repeat with all the eggs.
5
Set up three bowls: flour in one, 2 beaten eggs in the second, and breadcrumbs in the third. Roll each ball first in the flour, then in the egg, and finally in the breadcrumbs.
TIP:
Coat the food twice in flour, eggs, and breadcrumbs, then briefly chill in the refrigerator or freezer. This creates a firm crust that prevents the filling from leaking during frying, suitable for both cheese and meat.

Frying and serving

6
Heat the oil to 170 °C in a pot or deep fryer. Add the coated balls and fry them for 8 to 10 minutes until golden, so the meat cooks through inside.
7
Let the fried pieces drain on a paper towel and cool completely. Serve them cut in half with Dijon mustard.