Ingredients (Serves 4):

• For the Scotch Eggs:
  • 4 large eggs (soft- or hard-boiled, depending on preference)
  • 400g (14 oz) sausage meat (or use sausages, casings removed)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme or parsley
  • A pinch of cayenne pepper (optional)
• For the Coating:
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (panko or regular)
• For Frying:
  • Vegetable oil (for deep or shallow frying)

Instructions:

1. Boil the Eggs:
   • Place the eggs in a saucepan, cover with water, and bring to a boil.
   • For soft-boiled: simmer for 6 minutes. For hard-boiled: simmer for 9 minutes.
   • Transfer to an ice bath to cool, then peel carefully.
2. Season the Sausage Meat:
   • In a bowl, mix the sausage meat with mustard, black pepper, thyme, and cayenne pepper. Divide the mixture into 4 equal portions.
3. Wrap the Eggs:
   • Flatten one portion of sausage meat into a disc in your palm.
   • Place a peeled egg in the center and gently wrap the sausage meat around it, sealing completely. Repeat with all eggs.
4. Prepare the Coating:
   • Roll each sausage-wrapped egg in flour, dip in beaten egg, and coat with breadcrumbs. Ensure an even coating for crispiness.
5. Fry the Scotch Eggs:
   • Heat oil in a deep saucepan or skillet to 350°F (175°C).
   • Fry each Scotch egg for 4–5 minutes, turning occasionally, until golden brown and cooked through.
   • Drain on paper towels.
6. Serve:
   • Allow to cool slightly before slicing in half. Serve warm or cold with mustard, mayo, or a side salad.

Tips for Perfect Scotch Eggs:

• Use slightly wet hands when shaping the sausage meat to prevent sticking.
• For baked Scotch eggs, place them on a greased baking sheet and bake at 375°F (190°C) for 25–30 minutes.
• Experiment with spices and seasonings to customize the flavor.

Enjoy your golden, crispy Scotch eggs—perfect for picnics, snacks, or even breakfast! 🥚✨