Recipe: The scotch egg
• 700g pork mince (70:30 meat to fat ratio)
• 2 tablespoons fennel seeds, coarsely crushed
• 1 bunch of thyme, leaves picked
• 1 bunch of sage, leaves picked and finely chopped
• 2 garlic cloves, finely chopped
• 1 egg yolk
• 1 teaspoon Dijon mustard
• Sea salt flakes and freshly ground black pepper
• 8 eggs
• 500g ice cubes, for ice water bath
• Vegetable oil, for deep frying
• 100g plain flour
• 4 eggs, lightly beaten and seasoned with salt and pepper
• 200g panko breadcrumbs, plus extra if needed
Combine the pork, fennel seeds, thyme, sage, garlic, egg yolk and mustard in a large bowl and season heavily with salt and pepper. Using your hands, mix the ingredients thoroughly and then divide into eight balls. If the mixture is too wet, add a few spoonfuls of panko breadcrumbs to bring it together.
Place each ball of mince between two sheets of cling film and roll out into a disc shape 4mm thick. Refrigerate for 30 minutes.
Make a water bath by putting the ice into a large bowl of cold water.
Put the eggs in a saucepan of cold water and bring to the boil on high heat. As soon as the water comes to the boil, reduce the heat so the water is just simmering and cook for a further 2 minutes and 15 seconds. Immediately remove the eggs and put them into the iced water bath to stop the cooking process. Set aside to cool for 15 minutes then very carefully remove each egg from its shell.
Wrap each egg in a layer of mince, moulding the meat tightly around the egg and making sure there are no trapped air bubbles. Place each wrapped egg in a piece of cling film, twist to tighten and evenly shape the mince around the egg. Refrigerate for 30 minutes.
Preheat the oven to 180ºC.
Line up three shallow bowls and fill one with the flour, season with salt and pepper; place the beaten egg in another bowl and the breadcrumbs in another.
Take each pork-wrapped egg and dip in the flour, then in the egg and finally in the breadcrumbs. Repeat, dipping the eggs in the egg and breadcrumbs to give a double coating.
Heat the vegetable oil to 180ºC in a deep fryer or large saucepan. Deep-fry the eggs in batches for 3-4 minutes until golden brown. Remove with a slotted spoon, season with salt and place on a wire rack. Place the rack in the oven for 10 minutes. Remove from the oven and serve immediately if you want to ensure the yolk of the egg is perfectly runny.
Scotch eggs can also be enjoyed cold.