Chef John's Scotch Eggs

Recipe View Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). (5 minutes)

Recipe View Gently place cold eggs into a saucepan filled with 1/2-inch of boiling water. Cover, reduce heat to medium-high, and cook for precisely 6 minutes to achieve a soft, molten yolk. Immediately transfer eggs to an ice bath to halt cooking. (10 minutes)

Recipe View Carefully peel the cooled eggs, ensuring the delicate yolk remains intact. Pat dry with paper towels. (5 minutes)

Recipe View In a large bowl, thoroughly combine the sausage meat with dry mustard, freshly grated nutmeg, and a pinch of cayenne pepper. Divide the mixture into 6 equal portions. (5 minutes)

Recipe View On a sheet of plastic wrap, flatten one portion of the sausage into a thin, even patty. Gently place a peeled egg in the center and carefully mold the sausage around the egg, ensuring it is completely sealed. Repeat with the remaining eggs and sausage. (20 minutes)

Recipe View Set up a breading station with flour in one shallow dish, beaten eggs in another, and panko bread crumbs in a third. (5 minutes)

Recipe View Dredge each sausage-wrapped egg in flour, then dip into the beaten eggs, and finally coat generously with panko bread crumbs. Gently shake off any excess breading. (10 minutes)

Recipe View Carefully lower the breaded eggs into the preheated oil, cooking in batches to avoid overcrowding. Fry for 5-6 minutes, until golden brown and the sausage is cooked through. (15 minutes)

Recipe View Remove the Scotch eggs from the oil and place them on a wire rack to drain and cool slightly. (5 minutes)