Scotch eggs are the ultimate all-in-one snack, delicious on their own or served with a spoonful of chutney. The black pudding and grated apple work really well together and take this simple picnic food to another level. Make sure you use flaky panko breadcrumbs as this is the secret of a lovely crispy golden coating.
Place 4 of the eggs in a pan of boiling water and boil for 4½ minutes. Drain, then fill the pan with cold water, tap the eggs against the side to crack the shells and leave to sit in the water to cool.
Meanwhile, mix together the sausage meat, black pudding and apple until well combined. Divide the mixture into 4 equal pieces and shape into flattened ovals.
Place the flour in a shallow dish and season with salt and pepper. Beat the remaining 2 eggs in another dish, and place the breadcrumbs in a third shallow dish.
Peel the boiled eggs, then place each one in the middle of a sausage meat oval and press the mixture around them until they are evenly covered.
Pour a 4cm depth of oil into a sauté pan and heat until it begins to shimmer.
Meanwhile, dust the meat-covered eggs in flour, shaking off any excess. Roll in the beaten egg, allowing any excess to drip off. Finally, coat in the breadcrumbs, pressing them in so that they really stick.
Shallow-fry the eggs for 10–12 minutes, turning often, until golden and crisp on the outside and cooked through inside. Serve warm or cold.
HOW TO PEEL A HARD-BOILED EGG
The easiest way is to crack the shell and then leave it in cold water for a couple of minutes. The water will seep inside the shell, making it easy to slip off.