Delicious Scotch Egg

Ingredients

• Eggs (4 large)
• Sausage meat (1 pound (about 450g), preferably from high-quality sausages)
• All-purpose flour (1/2 cup)
• Breadcrumbs (1 cup, preferably panko for extra crunch)
• Vegetable oil (for frying)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Place the eggs in a pot of cold water, ensuring they are covered by at least an inch of water. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat and simmer for 9 minutes. Immediately transfer the eggs to a bowl of ice water to cool for about 5 minutes, which will make peeling easier.
3. Gently crack and peel the eggs under running water to remove any stubborn bits of shell. Set aside.
4. Divide the sausage meat into 4 equal portions. On a clean surface, flatten each portion into a patty about 1/2 inch thick.
5. Place a peeled egg in the center of each sausage patty and carefully wrap the meat around the egg, ensuring it is fully enclosed. Roll the wrapped eggs in flour, shaking off any excess.
6. In a bowl, beat one egg and season with a pinch of salt and pepper. Dip each sausage-wrapped egg into the beaten egg, then roll in breadcrumbs until fully coated.
7. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Ensure there's enough oil to cover the eggs completely.
8. Fry the Scotch eggs in batches, without overcrowding the pot, until they are golden brown and cooked through, about 5 minutes. Use a slotted spoon to remove them and drain on paper towels.
9. Season with additional salt and pepper to taste. Serve warm or at room temperature.