Ingredients:

  • 4 large eggs (about 200g total)
  • 500g sausage meat (roughly 1.1 lbs, use plain or herbed)
  • 100g (1 cup) breadcrumbs (preferably panko)
  • 50g (1/2 cup) all-purpose flour
  • 1 teaspoon English mustard (or Dijon)
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Vegetable oil, for frying

Instructions:

  1. Boil water in a pot; gently add eggs. Boil for 6-7 minutes for soft yolks, or longer for hard-boiled. Transfer to ice water to cool.
  2. In a bowl, mix sausage meat with mustard, smoked paprika, salt, and pepper. Divide mixture into 4 equal portions.
  3. Peel cooled eggs. Flatten each portion of sausage meat and encase each egg, sealing thoroughly.
  4. Dredge wrapped eggs in flour, dip in beaten egg (if desired), and coat with breadcrumbs.
  5. Heat vegetable oil in frying pan or deep fryer to 180°C (350°F). Carefully fry the eggs until golden brown, about 5-7 minutes.
  6. Use a slotted spoon to transfer scotch eggs to a paper towel-lined plate. Let cool slightly before serving.