Crispy Scotch Eggs with Runny Yolks

In a large bowl, combine the sausage meat, thyme, sage, Dijon mustard, nutmeg, smoked paprika, salt, and black pepper. Mix firmly with your hands until the seasonings are evenly distributed throughout the meat. Divide into 4 equal portions of roughly 125 g each and set aside.

Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with the panko breadcrumbs.

Bring a saucepan of water to a rolling boil. Gently lower the 4 eggs into the water using a spoon and boil for exactly 6 minutes 30 seconds. Immediately transfer to a bowl of iced water and leave for 5 minutes. Peel carefully and pat dry with kitchen paper.

On a sheet of cling film, flatten one portion of sausage meat into a thin oval roughly 14 cm across. Place a peeled egg in the centre, then use the cling film to help wrap the meat tightly and evenly around the egg, pinching any seams closed so there are no gaps. Repeat with the remaining 3 eggs. Refrigerate uncovered for 15 minutes.

Roll each wrapped egg first in the flour, shaking off any excess. Dip in the beaten egg to coat fully, then roll in the panko breadcrumbs, pressing gently so the crumbs adhere in an even layer all around.

Pour the oil into a deep, heavy-based saucepan to a depth of at least 8 cm. Heat over medium-high heat until a thermometer reads 175°C.

Carefully lower 2 Scotch eggs into the hot oil. Fry for 8 minutes, turning occasionally, until the crust is a deep golden brown all over. Use a meat thermometer inserted into the sausage meat to confirm it has reached an internal temperature of at least 75°C. Remove with a slotted spoon and drain on a wire rack set over kitchen paper.

Return the oil to 175°C, then repeat the frying process with the remaining 2 Scotch eggs.

Rest the Scotch eggs for 2 minutes, then cut each in half through the centre and serve immediately.