Homemade Scotch Eggs

Instructions

Place four eggs into a pan of cold water, bring to the boil, reduce the heat to a simmer and cook for 8 to 10 minutes.

Mix the sausage meat with the onions, salt and pepper, cover and place in the fridge for 30 minutes.

Drain the eggs and leave to cool in a bowl of iced water, peel, roll the eggs in the flour and wrap in sausage meet.

Beat an egg in a bowl, dip the floured eggs into the beaten egg, roll into breadcrumbs to coat, place on a plate covered in cling film and place in the fridge for 1 hour.

Heat the oil to 180C and cook the eggs for 8 to 12 minutes or until the breadcrumbs are crisp and a dark golden colour. Carefully remove from the oil and place on to kitchen paper and sprinkle with salt.