Always a firm favourite! Hot or cold, on a plate or on the hoof the Scotch Eggs is a snack that will always please! We love these, personally we cant get enough of them especially when coupled with some proper Cornish Pork!

Ingredients:

• 6 Cornish eggs (plus 1 extra for coating)
• 500g (1 lb) of Cornish sausage meat (or your preferred ground meat)
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tsp dried thyme (or any herb of your choice)
• 1 tsp mustard (optional, for extra flavor)
• Salt and pepper to taste
• 100g (about 1 cup) plain flour
• 100g (about 1 cup) breadcrumbs (panko for extra crunch)
• Oil for frying (vegetable or oil)

Instructions:

1. Boil the Eggs:
   1. Place the 6 Cornish eggs in a saucepan, cover with cold water, and bring to a boil.
   2. Once boiling, reduce heat and simmer for 4-5 minutes for a slightly runny yolk or 7-8 minutes for a firm yolk.
   3. Transfer the eggs to a bowl of ice water to stop the cooking process. Once cooled, peel the eggs.
2. Prepare the Sausage Mixture:

   In a bowl, combine the sausage meat, finely chopped onion, minced garlic, thyme, mustard, salt, and pepper. Mix until all the ingredients are evenly distributed.

3. Coat the Eggs:

   Divide the sausage mixture into 6 equal portions. Flatten each portion into a patty using your hands or a rolling pin. Place one peeled egg in the center of each patty and wrap the sausage meat around it, sealing it completely.

4. Prepare for Frying:
   1. Beat the extra egg in a small bowl.
   2. Roll each sausage-wrapped egg in flour, then dip it in the beaten egg, and finally coat it in breadcrumbs. Ensure each egg is evenly coated.
5. Fry the Scotch Eggs:

   Heat oil in a deep frying pan or deep fryer to about 170°C (340°F). Carefully lower the Scotch eggs into the hot oil and fry for 5-7 minutes, turning occasionally, until golden brown and crispy. Remove the eggs from the oil and drain on paper towels.

6. Serve:

   Serve warm or at room temperature. Scotch eggs are delicious on their own or with a side of mustard or a fresh salad.