The Best Homemade Scotch Eggs Recipe with Jammy Yolks

Instructions:

1. Bring a pot of water to a rolling boil. Gently lower the 4 eggs into the boiling water. Boil eggs for exactly 6 minutes and 30 seconds for a jammy yolk. Immediately transfer eggs to an ice bath to cool completely, then carefully peel them.
2. In a bowl, combine the sausage meat, parsley, mustard, sage, salt, and pepper. Mix gently until just combined; do not overwork the meat. Divide the sausage mixture into 4 equal portions.
3. Set up your breading station with three shallow bowls: one with flour, one with the 2 lightly beaten eggs, and one with Panko breadcrumbs.
4. Flatten one portion of sausage meat into a thin circle (about 1/4 inch thick). Place one peeled egg in the centre and carefully draw the sausage edges up and around the egg, ensuring it is completely sealed with no gaps. Roll gently into a smooth sphere.
5. Optional but recommended: Chill the assembled, raw Scotch Eggs for 30 minutes to help the meat adhere firmly.
6. Heat the frying oil in a deep pot to precisely 325°F (160°C). The temperature control is crucial for a perfect Scotch Egg.
7. Take one chilled egg and dredge it thoroughly first in the flour, shaking off excess. Next, dip completely in the beaten egg wash, and finally, roll firmly in the Panko breadcrumbs until fully coated.
8. Carefully lower 1 or 2 coated eggs into the hot oil (do not overcrowd). Fry for 4–5 minutes, turning frequently until they are deep golden brown all over. Maintain the oil temperature.
9. Remove the Scotch Eggs with a slotted spoon and place them on a wire cooling rack set over a baking sheet to drain excess oil. Allow them to rest for 5 minutes before slicing and serving warm.