Scotch Eggs

INGREDIENTS:

• 6 large eggs
• 6 of your favourite sausages
• 20g plain flour
• 1 egg beaten with 2tbsp milk
• 75g panko breadcrumbs

METHOD:

1. Bring a pan of water to the boil. Carefully lower the eggs in and cook for 6 minutes and refresh under cold water. Once cold peel away the shell. 
2. Take a sausage and remove the meat from the skin. Roll the sausage meat between 2 pieces of parchment paper. Pick up the rolled sausage meat and place into the palm of your hand. 
3. Place the egg in the middle and wrap in the sausage meat, making sure the whole egg is covered. Repeat with the remaining eggs. 
4. Take 3 bowls, place the flour into one, beaten egg and milk in another and breadcrumbs in the third bowl. 
5. Toss the scotch eggs in the flour, give it a little shake to remove any excess flour. 
6. Dip into the egg, making sure all the sausage meat is covered. Finally roll into the breadcrumbs, shake off any excess. 
7. Keep in the fridge until ready to cook. 
8. If you have a fryer, heat it up to 170*c. 
9. If not, heat some vegetable oil in a large saucepan to 170*c using a sugar thermometer to make sure you are at temperature. You need enough oil to make sure the eggs are totally submerged in the hot oil. Do take care and make sure the pan is on the back of the hob. 
10. Cook the scotch eggs for about 8-10 minutes until golden and crisp. You may need to do this in 2 batches depending on the size of your pan. 
11. You can eat the scotch eggs straight away or leave them to go cold and take them on a picnic.