Deep Fried Scotch Eggs

Superb soft eggs in crunchy breadcrumb.

Prep Time 10

Cook Time 6

Total Time 16

Servings People

Bring a pan of water to the boil and lower the 6 eggs in.
Boil for 4 minutes and then transfer to a bowl of cold water to cool off. When cold carefully peel. The eggs will still have a runny yolk.
Finely chop the chives and parsley and add to the sausage meat with the mustard and thoroughly combine.
Divide sausage into 6 equal portions.
Turn on the deep fat fryer and heat up to 150 C.
On a lightly breadcrumb-sprinkled surface, pat out each portion to about .25cm (1/8 in) thickness.
Wrap portions completely around each of the hard boiled eggs, pressing edges together to seal in a nice ball shape.
Dip the sausage-coated eggs into the beaten egg, then carefully roll in breadcrumbs.
Repeat the process of rolling in the beaten egg and breadcrumbs.
When they are all ready, its time for frying.
Carefully lower the eggs into the fryer and cook for about 4 minutes turning regularly.
When lovely and golden brown, remove and place n kitchen paper to drain.