Scotch Egg

The Scotch Egg is a British picnic classic: a boiled egg wrapped in a spiced meat coat, crumbed and fried crisp. Halved, with its soft yolk, it is at its finest – and excellent cold.

1. Boil 4 eggs hard (for a softer yolk cook them a little less), cool them, and peel them.

2. Salt and pepper 400 g of minced pork, and divide it into four.

3. Wrap each egg evenly in the meat mixture.

4. Roll it in the 3 tablespoons of wheat flour, dip it in the beaten 5th egg, then coat it in the 100 g of breadcrumbs.

5. In the 300 ml of hot oil fry them golden brown and crisp all round, over a medium heat, so the meat cooks through too.

Tip: Halved after frying, with its soft yolk, it is at its finest – for that, do not boil the egg too hard.