Traditional Scotch Eggs

To prepare Scotch Eggs, cook the eggs in boiling water for about 9 minutes for a soft yolk. For a hard-boiled egg, cook them for about 12 minutes. Use an egg timer to guarantee the perfect cooking time. Carefully peel the eggs and set aside.

Divide the sausages evenly into six pieces. I recommend using fresh sausages as they give the scotch eggs a great flavor.

Wrap each egg in a portion of the sausage mixture. Make sure that each egg is completely covered.

Bread each coated egg by dipping it first in the flour, then in the beaten extra egg and finally in the breadcrumbs. You can repeat this process for a particularly crispy outer layer.

Heat the oil in a deep pan or saucepan until it is hot enough for a crumb of bread to sizzle in it. Make sure that the oil is not too hot, otherwise the scotch eggs will burn on the outside and remain raw on the inside.

Fry each egg in the hot oil until golden brown. This should take about 4-5 minutes per side. Then place the scotch eggs on kitchen paper to soak up any excess fat.

Leave the scotch eggs to cool for a few minutes and then serve them warm. Garnish with parsley if desired. They taste just as good when cooled, making them an ideal picnic dish.