Scotch eggs with creamy soft yolks

Perfectly cooked scotch eggs, creamy yolks are easy to achieve

There's something very special about a home made scotch egg, normally considered a snack or picnic food it can be elevated to gourmet status with some simple care and attention to detail.

Ingredients:

1. 2 eggs per person for a main meal
2. I egg beaten
3. 1 quantity of pork sausage meat
4. 1 tbsp plain flour
5. A quarter tsp of cornflour
6. 1 tsp freshly milled black pepper
7. Half a tsp salt
8. 1 tsp freshly cut sage leaves
9. A scant quarter tsp of freshly grated nutmeg
10. 1 cup of breadcrumbs, the finer the better, you could blitz them in a food processor with half a tsp of turmeric to colour (I did this)
11. 1 tsp ground turmeric
12. Enough sunflower/vegetable/groundnut oil in a  saucepan to come two thirds of the way up the scotch eggs, don't overfill the pan.

Method:

Preheat the oven to 190C

Waiting to be cooked

First boil your eggs, the less fresh eggs are easier to peel, I boil for 3 minutes which is just the other side of soft boiled in these parts.  Then plunge into iced water straight away to arrest cooking and stop the egg yolks going grey around the outside.  I keep them stored with a frozen ice block to ensure the warm eggs don't heat the water up again.

In a large bowl combine your sausage meat, salt, pepper, turmeric, nutmeg and sage.

Prepare an assembly line of plates, one with seasoned flour on, one with beaten egg and finally one with breadcrumbs and S&P on.

Peel the eggs and dry them well, first roll in the flour, then dip into the egg and then roll in the turmeric breadcrumbs.

In a high sided frying pan warm the oil until a breadcrumb fries to golden brown within 60 seconds.  Fry the scotch eggs carefully on both sides until golden brown, it won't take long, as the sausage meat is spread in a thin layer then place into the oven four ten minutes.

If cooked correctly the yolk should still be creamy and warmed through.

Serve with new potatoes and salad and a blob of cherry ketchup.