Scotch Egg

1. 1

   Hard-boil six of the eggs according to our handy guide, subtracting two minutes from the cooking time.

2. 2

   Beat remaining egg and set aside.

3. 3

   Cool eggs completely, peel and pat dry with a paper towel.

4. 4

   Mix worcestershire sauce, pepper and sausage in a large bowl.

5. 5

   Divide sausage into six portions and sculpt loosely around each egg, making sure not to leave any of the white exposed.

6. 6

   Roll each egg in beaten egg, then in breadcrumbs to coat completely and set aside.

7. 7

   Heat enough oil over medium-high heat in a medium heavy-bottomed pot to submerge eggs halfway.

8. 8

   Fry in batches of 3 until just golden brown on both sides, about 2-3 minutes.

9. 9

   Drain on several layers of paper towel, slice in half and serve warm with mayonnaise for dipping.

* Per serving · 4 servings · Values may vary.