Soft Boiled Scotch Eggs

Instructions

COOK THE EGGS:
Place a steamer insert into a medium-sized saucepan, add water until just under the level of the steamer then cover and bring to a boil. Place fridge-cold eggs into the steamer, cover and cook for 7 minutes (see note). Meanwhile, fill a bowl with iced water.
CHILL AND PEEL THE EGGS: When the eggs have cooked remove immediately from the steamer and plunge into the bowl of iced water. Allow to chill for 20-30 minutes. When the eggs are totally cooled, gently crack the shells and peel them under running water. Set aside.
PREPARE THE MEAT: Combine the pork, prosciutto, herbs, salt, paprika and garlic powder in a mixing bowl. Knead together until smooth and well combined.
WRAP THE EGGS: Pour the flour into a small bowl and season well with salt and pepper. Divide the pork mixture into 6 even pieces. Roll one piece into a ball, then flatten thinly on the palm of your hand. Dip one of the eggs in the flour, then carefully wrap in the pork mixture, pinching together to seal. Gently roll into a ball. Repeat with all remaining eggs.
CRUMB THE EGGS: Pour the eggs and the breadcrumbs into two separate shallow bowls. Working one at a time, dip one of the scotch eggs into the beaten egg to cover, then roll in the bread crumbs. Repeat with all remaining eggs, then repeat the process, dipping in egg and crumb one more time. This will ensure a perfectly crunchy crumb.
COOK THE SCOTCH EGGS: Heat the oven to low and place a rack over an oven tray. Heat the oil in a medium-sized saucepan or deep fryer until 150°C / 300°F - see notes if you do not have a thermometer. Carefully lower two or three eggs at a time into the hot oil and cook, turning occasionally for 5 minutes until the eggs are golden brown. Use a slotted spoon to transfer to the rack in the oven and repeat with remaining eggs. Ensure the oil comes back up to temperature between each batch.
SERVE: Serve warm or cold with Serve warm or cold with chutney, mustard, Cheddar cheese and pickled onions.

Notes

A medium egg in Germany weighs approximately 60g in the shell. The cooking time in this recipe will result in a soft, very slightly runny yolk. If you prefer your eggs to be more hard-boiled, or you have larger eggs, cook for a minute or two longer.

For reliable results when deep-frying it is best to use a thermometer, however, if you do not have one you can check if the oil is hot enough by dropping a cube of bread in the oil - it should turn golden brown in around 1 minute. Alternatively you can insert the end of a wooden spoon in the oil, it should form lots of tiny bubbles when the oil is hot enough.