“Transform any buffet or picnic into something extra-special with these beauties – golden and perfectly crisp on the outside, juicy and flavour-packed on the inside, plus that all-important runny egg yolk. There are no words.
Pick the rosemary and sage into a food processor, add the pork shoulder, a good grating of nutmeg, the smoked paprika or cayenne, anchovies and a pinch of sea salt and black pepper, then blitz to combine.
Cook 6 of the eggs in boiling salted water for 5 minutes, then remove to cold water, peeling once cool enough to handle.
Meanwhile, line up 3 shallow bowls – place the flour in the first, beat the remaining eggs in the second, and tip the breadcrumbs into the third.
Divide the meat mixture into 6, and roll into balls.
Place a piece of clingfilm on the palm of your hand, put a ball on top, then pat and flatten until it’s big enough to wrap around the egg. Place an egg into the centre and mould the meat up and around the egg, using the clingfilm to help you seal the egg inside and end up with a perfectly round ball. Discard the clingfilm.
Coat the ball in the flour, dunk it in the egg, allowing the excess to drip off, then roll in the breadcrumbs until well coated.
Repeat with the remaining ingredients, then chill in the fridge for 30 minutes to firm up.
When you’re ready to cook, put a deep, sturdy pan on a medium-high heat and fill it about 8cm deep with vegetable oil (make sure you never fill a pan more than halfway up). Add a piece of potato to help you gauge the temperature – it’s ready once the potato turns golden and floats (or when the oil reaches 170°C on a thermometer).
Carefully lower one Scotch egg into the pan – after about 8 minutes it should be golden and perfectly cooked through, so take it out of the pan and cut it in half to see if you should have cooked it for less or more time – once you know where you stand, you can cook the rest, in batches.
Delicious served with a dollop of English mustard, Westcombe Cheddar, Piccalilli, and a few salady bits and pieces – and a nice, cold beer, of course.