Baked Scotch Eggs

📝 Ingredients

• 5 eggs (4 for the Scotch eggs, 1 for the coating)
• 280 g minced pork
• 2 tsp Dijon mustard
• 1 tsp dried thyme
• 1 garlic clove
• 20 g plain flour
• 40 g breadcrumbs
• 2 tsp rapeseed oil
• Salt, black pepper

🍴 Utensils

• Saucepan
• Bowl
• Mixing bowl
• 3 shallow bowls
• Baking tray + baking paper
• Pastry brush

📖 Steps

1. Bring a saucepan of water to the boil. Gently lower in 4 eggs straight from the fridge using a spoon and cook for 6 minutes at a gentle boil. Immediately plunge them into a bowl of very cold water for 10 minutes to stop the cooking.
2. Preheat the oven to 200 °C (190 °C fan) and line the baking tray with baking paper. Peel the cooled eggs under a trickle of cold water, starting from the wider end: the white is still soft, so go gently to avoid tearing it.
3. In a mixing bowl, combine the minced pork with the peeled and very finely chopped garlic, the mustard, the thyme, ½ tsp salt and some pepper. Knead by hand for 1 minute until the mixture is even and slightly sticky, then divide it into 4 equal balls of about 70 g.
4. Set out three shallow bowls: the flour, the last egg beaten with a pinch of salt, then the breadcrumbs. Roll each peeled egg in the flour and tap off the excess: this thin layer helps the meat stick to the white.
5. Flatten a ball of the mixture in the palm of your wet hand into a disc about 12 cm across and 5 mm thick. Place a floured egg in the centre, bring the meat up around it by closing your hand, then smooth and seal the edges with damp fingertips, leaving no gaps.
6. Roll each coated egg in the remaining flour, then in the beaten egg and finally in the breadcrumbs, pressing lightly so they stick all over. Place the Scotch eggs on the tray and brush oil over their entire surface.
7. Bake for 25 minutes, gently turning them halfway through, until the coating is golden and the meat is cooked through with no trace of pink. Don't cook them any longer or the yolk will set completely.
8. Leave to cool for 5 minutes before cutting in half with a sharp knife. Enjoy warm or cold: Scotch eggs travel very well in an airtight container and are easy to eat with your hands.