Scotch Eggs (English Breaded Eggs with Sausage)

A hard-boiled egg encased in sausage and breadcrumbs and then deep-fried may seem like a product of modern pub culture, but the Scotch egg was invented by London department store Fortnum & Mason in 1738. This recipe comes from kitchen assistant Lucy-Ruth Hathaway, who hails from London, England. Here is a simple recipe for making a traditional Scotch Egg which is served either hot, or cold for picnics.

6 whole eggs, in their shells
1 egg, lightly beaten
1 lb ground pork sausage
1 Tbsp. Worcestershire sauce
1 Tbsp. English mustard
2 tsp. cornstarch
¼ tsp. ground mace
2 leaves sage, finely chopped
2 sprigs thyme, finely chopped
sea salt
black pepper, freshly ground
Canola oil, for frying
¼ cup cup milk
½ cup cup all-purpose flour, unbleached
2 cups panko breadcrumbs

Place 6 eggs in a 2 qt saucepan and cover by 1" with cold water. Place over high heat and bring to boil; cover, remove from heat, and let sit for 6 minutes. Drain eggs, and transfer to a bowl of ice water; let sit for 5 minutes. Drain eggs, and peel and discard shells; set aside.

Combine sausage, Worcestershire, mustard, cornstarch, mace, sage, and thyme in a bowl; season with salt and pepper and mix until evenly combined. Divide mixture into 6 equal portions, and form each portion around each cooked egg to cover completely. Place on a plate and refrigerate for 30 minutes.
Pour oil to a depth of 2" in a 6 qt Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°F.

Combine remaining beaten egg with milk in a bowl, and place flour and breadcrumbs in separate bowls. Working in batches, coat each meat-covered egg in flour, shaking off excess, and then dip in milk mixture to coat. Dredge in breadcrumbs, and then fry until golden brown and meat is cooked through, about 7 minutes.

Transfer to paper towels to drain briefly, and let cool for 10 minutes before serving.

Makes 6 servings.