Heston Blumenthal's Scotch Eggs

''Despite popular belief, Scotch eggs are not actually Scottish. They were invented by that very English department store, Fortnum & Mason, in the 19th century. They were developed as posh picnic food and though they are a welcome addition to any hamper, I think they are at their best eaten as soon as they are cooked when the yolks are still runny.''Heston
Ingredients

10 medium eggs
450g Waitrose Premium Pork Sausagemeat Stuffing or 6 Waitrose Gourmet Pork Sausages, skins removed
1 heaped tsp thyme leaves (approximately ¼ packet)
45g French’s mustard
½ level tsp cayenne pepper
Seasoning
1 packet of chives, chopped
Plain flour
50ml milk
125g Cooks’ Ingredients Breadcrumbs
Ground nut oil, for frying
Method

1. Preheat the oven to 190c, gas mark 5. Place 8 eggs in a large pan with enough cold water to cover them by 2cm and place over a high heat. As soon as the water starts to simmer, set a timer for 1 minute 45 seconds exactly. While the eggs are cooking, fill a bowl with cold water and ice and after the exact time has elapsed, take the eggs out of the saucepan and plunge them into the water to cool.
2. Place the sausagemeat in a bowl and add the thyme, mustard, cayenne pepper, seasoning, chopped chives and 2 tablespoons of water. Mix thoroughly and form 8 patties with your hands (dip your hands in cold water if the mix sticks). Chill in the fridge for 20 minutes.
3. Once the eggs are cool enough to handle, gently remove the shells. Flatten each pattie into a circle and place an egg in the centre. Wrap the sausagemeat around the egg, pressing the edges in order to seal it but being careful not to press too hard.
4. Put the flour into a small bowl and season. In a second small bowl, beat the remaining 2 eggs and stir in the milk. Put the breadcrumbs into a third bowl. Roll each egg in the flour, gently tapping off any excess, then dip it in the beaten egg and finally, roll it in the breadcrumbs, making sure that all sides are coated
5. Heat a deep fat fryer to 190c or fill a saucepan with oil deep enoughto cover the eggs and heat to 190c. Fry the Scotch eggs 2 at a time for 2 minutes until golden brown. Remove from the oil with a slotted spoon and place on a drying rack over a baking tray. When all the eggs have been fried, place the tray in the oven for an additional 10 minutes. Serve immediately while the yolks are still runny.

Copyright Heston Blumenthal 2010

Serving tips

Make a mustard mayonnaise to dip the eggs in by stirring 1 tbsp of French’s mustard into 3 tbsp of mayonnaise.