Perfect scotch eggs

INGREDIENTS

• 900g of ground pork
• 10g (1 tbsp) of mustard
• 10g (2 tsp) of Worcestershire sauce
• 15g (1 tbsp) of brown sugar
• 1/4 tsp of nutmeg
• A pinch of allspice
• Chopped parsley
• Salt
• Pepper
• 8 eggs (soft-boiled)

For coating:

• Flour
• Panko
• 2 eggs
• Water
• Oil for frying

METHOD

1. In a bowl with ground pork add the mustard, Worcestershire sauce, brown sugar, nutmeg, allspice, chopped parsley, salt, and pepper, and mix all together well. Divide into 8 equal balls.
2. Season flour with salt and pepper. Whisk 2 eggs for egg wash with a little water.
3. Place the ball in between two sheets of plastic wrap and roll till it’s enough to coat 1 egg. Roll peeled egg in flour and dust off excess.
4. Place the egg in the center of the meat. Bring up sides of plastic wrap to encase it. Smooth into an egg shape. Use damp hands, dip in flour, toss, then egg, then breadcrumbs, then back into egg and breadcrumbs. Repeat with the rest.
5. Fry for 5-7 mins or till crisp and golden.