Scotched Egg

1. Bring a pot of water to a boil

2. Gently lower 4 large eggs into the boiling water

3. Boil eggs for 6.5 minutes for jammy yolks or 8 minutes for firmer yolks

4. Transfer eggs to an ice bath and cool completely

5. Peel the 4 eggs carefully

6. Divide 450g (1 lb) pork sausage into 4 equal portions of about 112g each

7. Flatten each 112g sausage portion into a thin patty

8. Wrap each peeled egg completely with one sausage patty and seal any gaps

9. Place 60g (1/2 cup) all-purpose flour in a bowl

10. Beat 2 eggs in a second bowl

11. Place 100g (1 cup) panko breadcrumbs in a third bowl

12. Mix 1 tsp salt and 1/2 tsp black pepper into the breadcrumbs

13. Roll each sausage-wrapped egg in the flour

14. Dip each floured egg into the beaten eggs

15. Coat each egg with the seasoned panko breadcrumbs

16. Heat frying oil to 350°F (175°C)

17. Fry the Scotch eggs for 5-7 minutes until golden brown and the sausage reaches 160°F (71°C) internally

18. Transfer cooked Scotch eggs to paper towels to drain

19. Mix 60g (1/4 cup) mayonnaise, 1 tbsp Dijon mustard, and 1 tsp lemon juice for the dipping sauce

20. Let Scotch eggs rest for 3-5 minutes before serving

21. Slice in half and serve with the mustard sauce