Proper Picnic Scotch Eggs with Jammy Yolks

⏱ 50 min · Serves 6

Crisp golden crumb, well-seasoned sausage meat and a yolk that's still soft and glossy in the middle. These are far better than any shop-bought version, and they're genuinely straightforward once you get the egg timing right. Perfect with a blob of English mustard or brown sauce.

Per serving: 510 kcal · 24.0g protein · 30.0g carbs · 32.0g fat

Ingredients

• 6 medium eggs, plus 2 extra eggs for coating
• 400g good-quality pork sausages (about 6), skins removed, or 400g sausagemeat
• 2 spring onions, very finely chopped
• 1 tsp English mustard
• 1 tbsp finely chopped fresh sage or parsley
• 1/2 tsp ground mace or nutmeg
• 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 75g plain flour
• 150g panko or dried white breadcrumbs
• 1.5 litres sunflower or vegetable oil, for frying

Method

1. Bring a pan of water to a rolling boil. Lower in the 6 medium eggs and boil for exactly 6 minutes 30 seconds for a jammy yolk (7 minutes if you prefer them firmer).
2. Drain and plunge straight into a bowl of iced water for 5 minutes, then peel carefully under a trickle of cold water. Pat dry and set aside.
3. In a bowl, mix the sausagemeat with the spring onions, mustard, herbs, mace, salt and pepper until well combined. Divide into 6 equal portions.
4. Lay a piece of cling film on the worktop, place one portion of sausagemeat on it and flatten with damp hands into a disc about 12cm wide.
5. Sit an egg in the centre and use the cling film to wrap the meat up around the egg, sealing any gaps with your fingers so it's evenly covered. Repeat with the rest, then chill for 10 minutes.
6. Set out three bowls: flour seasoned with a pinch of salt, the 2 extra eggs beaten, and the breadcrumbs. Roll each ball in flour, then egg, then breadcrumbs. For an extra-crisp shell, dip in egg and crumbs a second time.
7. Heat the oil in a deep, heavy pan to 170C (a crumb should sizzle and turn golden in about 30 seconds). Never fill the pan more than a third full.
8. Fry 2 or 3 at a time for 6-7 minutes, turning gently, until deep golden brown and the sausagemeat is cooked through. Drain on kitchen paper.
9. Rest for 5 minutes, then halve and serve warm or at room temperature with English mustard, brown sauce or a pile of watercress.