Scotch Eggs

Ingredients

• 1 ⅔eggs

  10 eggs
• ⅓pounds

  2 lbs (900g) ground pork
• 0.04cup

  ¼ cup (15g) fresh chopped parsley
• 0.42tablespoons

  2.5 Tbsp (7g)  finely chopped sage
• 0.04teaspoon

  ¼ tsp nutmeg
• 0.17pinch

  1 pinch allspice
• ⅓teaspoons

  2 tsp (4g) fresh ground black pepper
• 0.17tablespoon

  1 Tbsp (15g) brown sugar
• 0.08teaspoon

  ½ tsp cayenne pepper
• 0.17tablespoon

  1 Tbsp (12g) dijon mustard
• ⅓teaspoons

  2 tsp (10g) Worcestershire sauce
• 0.17tablespoon

  1 Tbsp (12g) kosher salt
• ⅓cups

  2 cups (170g) panko
• splash

  Small splash of water
• 0.17cup

  1 cup (150g) all-purpose flour

Instructions

1. 1

   Cover 8 eggs with water and bring to a boil. Immediately turn heat to low and simmer for 4:30 seconds. Chill in ice water for 10 minutes. Peel.

2. 2

   Mix sausage mixture. Test. Small patty to ensure seasoning is good. Divide into 8 balls. Measure the weight for accurate balls

3. 3

   Whisk 2 remaining eggs for egg wash, season flour with salt and pepper

4. 4

   Place the ball in between two sheets of plastic wrap and roll till it’s enough to coat 1 egg. Roll peeled egg in flour and dust off excess. Place in the center of the meat. Bring up sides of plastic wrap to encase it. Smooth into an egg shape. Use damp hands, dip in flour, toss, then egg, then breadcrumbs, then back into egg and breadcrumbs. Repeat with the rest

5. 5

   Fry at 350℉ for 5 - 7 minutes or till crisp and golden. Transfer to a wire rack and season to taste with salt immediately after frying.