Classic Scotch Eggs

**Prepare the Eggs:** Bring a pot of water to a rolling boil. Carefully lower 4 eggs into the boiling water and cook for exactly 6 minutes for a jammy yolk, or 7 minutes for a firmer but still soft yolk. Immediately transfer the eggs to an ice bath (a bowl with ice and cold water) and let them cool completely. This stops the cooking and helps with peeling. Once cool, carefully peel the eggs under cold running water. Set aside.

**Prepare the Sausage Meat:** In a medium bowl, combine the sausage meat with chopped fresh parsley, dried sage (if using), salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.

Divide the seasoned sausage meat into 4 equal portions. On a clean surface or between two pieces of plastic wrap, flatten one portion of sausage meat into a thin, even patty large enough to fully encase an egg (about 4-5 inches in diameter).

Carefully place one peeled soft-boiled egg in the center of the sausage patty. Gently bring the edges of the sausage meat up and around the egg, pressing and molding it firmly to completely enclose the egg, ensuring there are no cracks or gaps. Roll gently between your palms to smooth out the surface and create a uniform shape. Repeat with the remaining eggs and sausage meat.

**Bread the Eggs:** Set up a breading station: Place flour in one shallow dish, the whisked remaining large egg (for egg wash) in a second shallow dish, and panko breadcrumbs in a third shallow dish.

Roll each sausage-wrapped egg first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any excess to drip off. Finally, roll it generously in the panko breadcrumbs, pressing gently to ensure a thick, even coating all over. Repeat for all Scotch eggs.

**Cook the Scotch Eggs (Deep Frying Method):** Heat the oil in a deep pan or Dutch oven to 160°C (325°F). Ensure the oil is not too hot, as this will burn the breadcrumbs before the sausage meat is cooked through. If you don't have a thermometer, a small cube of bread should turn golden in about 40-50 seconds.

Carefully lower the Scotch eggs into the hot oil, frying 1-2 at a time to avoid overcrowding, which can lower the oil temperature. Fry for 6-8 minutes, turning occasionally, until the breadcrumbs are golden brown and crispy, and the sausage meat is cooked through (internal temperature of 70°C/160°F).

Remove the Scotch eggs with a slotted spoon and transfer them to a wire rack set over a baking sheet to drain excess oil. Let them rest for a few minutes before serving.

**Cook the Scotch Eggs (Baking Method - Healthier Alternative):** Preheat oven to 200°C (400°F). Lightly spray a baking sheet with cooking spray. Place the breaded Scotch eggs on the prepared baking sheet and spray them lightly with cooking spray all over. Bake for 25-30 minutes, turning halfway through, until golden brown and the sausage meat is cooked through. The egg yolk will firm up more with this method.

Serve Scotch eggs warm or cold, halved to reveal the beautiful yolk, with a side of chutney, pickle, or a simple green salad.