البيض الاسكتلندي

Ingredients

• 14 large eggs, soft boiled and peeled
• 2500g pork sausage meat
• 31 teaspoon Dijon mustard
• 41 tablespoon fresh parsley, finely chopped
• 51 teaspoon dried thyme
• 6Salt and black pepper to taste
• 7100g plain flour
• 82 eggs, beaten (for coating)
• 9150g fine breadcrumbs
• 10Vegetable oil for deep frying

Instructions

1. 1Soft boil the eggs for 6 minutes, then transfer to ice water. Peel carefully once cooled.
2. 2Mix the sausage meat with mustard, parsley, thyme, salt and pepper until well combined.
3. 3Divide the sausage mixture into 4 equal portions. Flatten each portion in your palm.
4. 4Dust each boiled egg in flour, then wrap completely in the sausage meat, sealing well.
5. 5Roll each wrapped egg first in flour, then dip in beaten egg, then coat thoroughly in breadcrumbs.
6. 6Heat oil to 175°C (345°F). Deep fry each scotch egg for 6–7 minutes until deep golden brown.
7. 7Drain on kitchen paper and allow to rest for 2 minutes. Cut in half and serve with salad and a mustard dipping sauce.