Scotch Eggs

In a medium pot, add 6 eggs and enough cold water to cover them by 2 inches. Bring the water to a boil over high heat. As soon as it comes to a rolling boil, remove the pot from heat, cover with a lid, and let it sit for 12 minutes. Drain the eggs into a colander set in the sink. Rinse them with cold running water for 30 seconds. Peel, rinse, and dry them off with paper towels.

In a medium bowl, combine the mince, salt, pepper, chili flakes, Worcestershire sauce, cornstarch, and dried thyme. Divide the mixture into 6 even portions. Working with 1 portion at a time, flatten it out between your hands into about a 4-inch round patty. Place a peeled egg right in the middle. Wrap the sausage around the egg, forming it into the shape of the egg. Wrap the remaining eggs. Place them on a plate and pop them in the fridge for at least 30 minutes to chill.

In a small bowl, combine the mustard and honey. Cover with plastic wrap and refrigerate until you’re ready to serve the Scotch eggs.

Place 3 shallow bowls side by side. Add the flour into the first. Whisk the remaining egg in the second bowl and add the breadcrumbs in the last bowl. Remove the eggs from the fridge. Working with 1 egg at a time, dredge it in the flour. Tap off any excess flour before you dip it in the whisked egg. Allow any excess egg to drip off before you dredge it with breadcrumbs and transfer it onto a plate. Bread the remaining eggs.

In a medium pot, add the oil and bring it up to 350°F over medium-high heat. Use a slotted spoon to gently lower 3 Scotch eggs into the hot oil one by one. Fry them for about 8 minutes, until evenly golden brown. If the eggs aren’t completely submerged in the oil, flip them halfway through to ensure even cooking. Transfer them onto a wire rack set over a baking sheet to drain. Fry the remaining batch.

Serve them warm, garnished with chives and the honey mustard sauce on the side.