Scotch Eggs

Chef's notes

For a jammy, slightly soft center, pull the eggs from the hot water at exactly 10 minutes and transfer immediately to an ice bath to stop cooking before peeling. Make sure the sausage layer is an even thickness all the way around each egg, about 1/2 inch thick, so it cooks through in the fryer without burning the crust. The most common mistake is skipping the light flour coat on the sausage before the egg wash -- that thin layer of flour is the anchor that keeps the bread crumbs from sliding off during frying. Keep the frying oil at a steady 375 degrees F; if the temperature drops too low the crust absorbs oil and turns greasy rather than crisp and golden. Scotch eggs can be assembled (wrapped in sausage and breaded) up to 24 hours ahead and refrigerated uncovered; fry and bake just before serving. Leftovers keep refrigerated for up to 3 days and are excellent served cold.