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While most modern mass-produced versions are dense and stodgy, Heston's Scotch egg recipe is packed with textural contrasts. Serve up with a dollop of mustard mayonaise.
Place 8 of the eggs in a large pan with enough water to
Cover the eggs by 2cm. Place the pan over a high heat.
Bring the water to the boil; as soon as it starts to simmer, allow the eggs to cook for 2 minutes exactly.
Remove the eggs to a bowl and place under cold running water for 2 minutes. Let them cool for 10–15 minutes.
Meanwhile, place the sausage meat in a food processor with 2 tablespoons of cold tap water and pulse six times.
Turn into a bowl. Add the thyme, mustard, cayenne pepper, chopped chives and season with a little salt and freshly ground pepper. With clean hands, mix the spices into the meat and then divide into eight balls, approximately 55g per portion.
Once the eggs are cool enough to handle, carefully peel off the shells (see tip, below). Flatten each portion of sausage meat between two sheets of clingfilm into a circle, then remove the clingfilm. Place an egg in the centre of each sausage-meat circle. Wrap the sausage meat around the egg, pressing the edges in order to seal it but being careful not to press too hard. Place in the fridge for 20 minutes.
Pre-heat the oven to 190ºC.
In the meantime, put enough flour to coat the eggs into a bowl and season with salt and freshly ground pepper. Beat the remaining eggs in a second bowl and stir in the milk. Put the Panko into a third bowl. Roll each egg in the flour, gently tapping off any excess, then dip it in the beaten egg. Finally, roll it in the breadcrumbs, making sure that all sides are coated.
Heat a deep fat fryer to 190ºC or place a deep saucepan no more than half filled with oil over a medium-high heat until it reaches this temperature.
Fry the Scotch eggs two at a time for 2 minutes until golden brown. Remove from the oil with a slotted spoon and place on a drying rack over a baking tray. When all the eggs have been fried, place the tray in the oven for an additional 10 minutes. Serve immediately while the yolks are still runny.
This recipe is from Heston Blumenthal at Home, RRP $65.00, published by Bloomsbury.
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