1. 1

   Step 1

   Bring a pot of water to a boil and gently lower in 12 large eggs. Boil for 6 minutes, then immediately transfer to an ice bath.

   Timer 6 min
2. 2

   Step 2

   Peel the eggs carefully under cold running water and set aside.

3. 3

   Step 3

   In a large bowl, mix 800g of skinned sausage meat with 5 tbsp chopped curly parsley, 2 tsp Worcestershire sauce, 2 tsp English mustard powder, and 2 tsp ground mace.

4. 4

   Step 4

   Divide the sausage mixture into 12 equal portions and flatten them into patties.

5. 5

   Step 5

   Wrap one portion of the sausage meat around each peeled egg, ensuring it is fully sealed and smooth.

6. 6

   Step 6

   Wrap each sausage-covered egg in one of the 12 rashers of smoked streaky bacon.

7. 7

   Step 7

   Place 85g plain flour in a bowl, 200g dried breadcrumbs in another, and beat an extra egg in a third bowl.

8. 8

   Step 8

   Roll each Scotch egg in the flour, dip into the beaten egg, then coat thoroughly in the breadcrumbs.

9. 9

   Step 9

   Heat 1 litre of sunflower or vegetable oil in a deep pan to 170°C.

10. 10

    Step 10

    Fry the eggs in batches for 8 minutes until the bacon is crispy and the sausage is cooked through.

    Timer 8 min
11. 11

    Step 11

    Remove the eggs from the oil and let them drain on kitchen paper before serving.

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