The Kitchn: Scotch eggs are super popular in London for a reason
10 ounces uncooked breakfast sausage, casings removed
1 tablespoon prepared English mustard, such as Coleman’s
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1/2 packed teaspoon freshly grated nutmeg
1/3 cup all-purpose flour
1 cup panko breadcrumbs
6 cups (48 ounces) vegetable oil, for deep-frying
1. Place 4 of the large eggs in a medium saucepan and add enough cold water to cover by an inch. Bring to a boil over medium-high heat. Boil for 4 minutes for a jammy egg yolk or 7 minutes for a well-done yolk. Meanwhile, fill a medium bowl with ice water.
2. When the eggs are ready, drain and transfer to the ice water bath. Let sit until cooled, 5 to 10 minutes. Meanwhile, prepare the parchment, sausage mixture, and dredging mixtures.
...continued
