The scotch egg is back in fine foodie fashion in a BIG way. These beauties are as big as your fist and still runny within. Serve slightly warm and tuck in.
Boil a pan of water and add the eggs and keep on a gentle rolling boil while cooking for 6 ½ minutes. Remove from the pan and add straight into a bowl of iced water. Allow to cool before peeling and setting aside.
In a large bowl mix the sausage meat, shredded ham, breadcrumbs and herbs. Divide into 5 balls. Flatten a ball of sausage meat between cling film, lightly flour the outside of an egg and place in the middle of the flat sausage meat. Use the cling film or the palm of your hand to help wrap the eggs in the meat. Use your fingers to help bind the edges of the meat together so the egg is properly encased. Repeat for each of the eggs.
Beat the egg and put on a plate. Add the plain flour to another plate, and the breadcrumbs on another. Roll each sausage-covered egg in flour, then egg and then breadcrumbs.
Use a large wide saucepan or wok to heat the oil. Heat 6-7cm of oil to around 160°C or until a pinch of breadcrumbs turns golden after 10 seconds. Use a slotted spoon to lower the eggs into the oil and cook for 8 minutes.
Use a slotted spoon to remove the eggs from the pan, they should be golden and crispy. Drain some oil on some kitchen paper and allow to cool a little. Serve in half with pickles or piccalilli or nibble as part of a picnic.