Scotch Eggs with a Perfect Runny Yolk

Step 1

Put 8 eggs into a saucepan, cover with cold water (an inch above the eggs) and bring to the boil over medium-high heat. As soon as it boils, turn heat to low and simmer for four minutes, then transfer eggs into a large bowl of ice water for at least 10 minutes. Peel the eggs.

Step 2

Add the sausage, ground pork, herbs, nutmeg and mustard to a medium bowl, season with a pinch of salt and pepper. Mix well with your hands to combine. Divide into 8 balls.

Step 3

In a shallow bowl, beat the two raw eggs with a tablespoon of milk. In a second shallow bowl, add the flour and season with a good pinch of salt and pepper. Add the breadcrumbs to a third bowl. Arrange in an assembly line in the order of flour, egg, breadcrumbs.

Step 4

Cut a square of plastic wrap, place on worksurface, and put one of the meatballs in the middle, then place another square of plastic wrap on top. Roll out or press the meat until large enough to cover the egg. Repeat process with the other balls. When ready to use, remove the top sheet of plastic wrap.

Step 5

Roll one peeled egg in flour, then place in the center of the meat. Bring up the sides of the film to encase it, and smooth it into an egg shape using damp hands. Dip each covered egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs. Repeat with all eggs.

Step 6

Fill a heavy-bottomed 3-quart pot a third full of vegetable oil (at least 3 inches deep), and, on medium-high heat, bring to 350º / 175ºC (if you don’t have a thermometer, check for when a few bread crumbs sizzle and turn golden, but do not burn, a few seconds after you drop them in). Fry the eggs two at a time, turning gently in the oil, for 5-7 minutes, until crispy and golden brown. Remove to a rack set over a sheet tray. Sprinkle over coarse sea salt while still hot. Serve with Quick-pickled red onions, if desired.