Proper Scotch eggs
Yield: 8
| prepHave 3 plates ready for breading station | |||
| 8 large free-range eggs (for soft-boiling) | Soft-boil eggs, cool & peel | Deep-fry Scotch eggs 4 min until golden | |
| 8 higher-welfare sausages | Mix sausage meat with herbs, nutmeg & mustard | ||
| ½ bunch fresh chives, finely chopped | |||
| ½ bunch fresh flat-leaf parsley, finely chopped | |||
| 1 whole nutmeg, grated | |||
| 1 tablespoon English mustard | |||
| plain flour, for dusting | Coat eggs in flour, egg & breadcrumbs twice | ||
| 2 large free-range eggs (for beating) | Beat eggs for coating | ||
| 150 g fresh white breadcrumbs | |||
| 2 litres / 2 quarts vegetable oil | Heat oil to 150°C / 300°F, 1 min | ||
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