Chef John's Scotch Eggs

Instructions

• Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
• Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into the saucepan. Cover with a lid, reduce heat to medium-high, and cook until egg yolks are soft, about 6 minutes. Remove eggs from hot water and cool under cold running water. Peel and dry eggs on paper towels.
• Mix together sausage, mustard, nutmeg, and cayenne pepper in a large bowl. Shape mixture into 6 equal balls.
• Lay a piece of plastic wrap on a flat work surface. Place 1 sausage ball onto the center of the plastic wrap, fold the plastic over sausage, and flatten into an 1/8-inch-thick oval. Pull the plastic back and place 1 egg onto the center of flattened sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing well. Repeat with remaining sausage balls and eggs.
• Place flour into a shallow bowl. Beat 2 eggs in a second shallow bowl. Pour bread crumbs into a third bowl.
• Dredge sausage-wrapped eggs in flour, dip in beaten eggs, then press in bread crumbs to coat. Gently toss between your hands to remove excess bread crumbs, then place breaded eggs on a plate.
• Cook in batches in the preheated oil until golden, 5 to 6 minutes. Transfer Scotch eggs to a wire rack to cool, about 5 minutes.