Traditional British Scotch Egg

Soft-boil eggs for 6 minutes, then immediately cool in ice water and peel.

Mix high-quality sausage meat with herbs like sage and parsley.

Flatten a portion of meat into a thin disc, place an egg in the center, and wrap the meat around it to seal completely.

Roll the prepared balls in flour, then beaten egg, and finally in breadcrumbs (Panko for extra crunch).

Deep-fry at 170°C for 8-10 minutes until the meat is cooked through and the coating is deep golden brown.

Serve warm or cold, ideally with a slightly runny yolk inside.