Ingredients

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8 large eggs (for soft boiling)

2 lb (907 gram) ground pork

2 tsp (4 gram) ground black pepper

1 Tbsp (12 gram) kosher salt

1 tsp (1 gram) cayenne powder

1 pinch ground allspice

1 Tbsp (15 gram) packed light brown sugar

2 tsp Dijon mustard

2 tsp (10 gram) Worcestershire sauce

2 ½ Tbsp (7 gram) finely chopped sage leaves

¼ cup (15 gram) finely chopped parsley

1 cup all-purpose flour (for dredging)

3 eggs (for egg wash)

1 cup Panko breadcrumbs (for coating)

Frying oil (enough for deep frying)

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1. Gently lower 8 eggs into a pot of boiling water and cook for exactly 4 minutes and 30 seconds.

2. Immediately plunge the boiled eggs into ice water and let them cool for 10 to 15 minutes.

3. Carefully crack and peel the cooled eggs under running water to help remove the shell without tearing the white.

4. Mix 2 lbs of ground pork with 2 tsp black pepper, 1 tbsp kosher salt, 1 tsp cayenne powder, 1 pinch ground allspice, 1 tbsp packed light brown sugar, 2 tsp Dijon mustard, 2 tsp Worcestershire sauce, 2.5 tbsp chopped sage leaves, and 0.25 cup chopped parsley.

5. Mix the meat mixture until just combined, about 1 to 2 minutes, until you have a nice tacky meat mixture.

6. Divide the meat mixture into 8 evenly sized balls (weighing them for consistency is recommended).

7. Take one meat ball, flatten it out on plastic wrap to a circle about 2.5 times the size of an egg and about half an inch thick.

8. Take one peeled egg, gently toss it in plain all-purpose flour, shaking off the excess.

9. Place the floured egg in the center of the flattened meat disc.

10. Using the plastic wrap, gather up the sides to cover the entire egg, gently squeezing the edges shut by hand to ensure the meat completely encases the egg with no holes.

11. Repeat the process for all 8 eggs.

12. Set up a breading station with three bowls: one with flour (seasoned lightly with salt and pepper), one with 3 eggs whisked with a splash of water, and one with Panko breadcrumbs.

13. Take one meat-wrapped egg, coat it completely in the flour mixture, shaking off excess.

14. Dip the floured egg completely in the egg wash.

15. Finally, coat it in the Panko breadcrumbs, ensuring a double coat with no wet spots.

16. Repeat for all scotch eggs.

17. Lower the breaded scotch eggs into frying oil heated to 350°F (177°C) for about 2 to 3 minutes, or until beautifully golden brown (about 5-7 minutes total).

18. Remove the cooked scotch eggs from the oil and place them on a wire rack to drain.

19. Repeat with the rest of the eggs.