1. Half fill a pan big enough to hold all the eggs with water and bring to a rolling boil
2. Put all the eggs into the boiling water gently
3. Time the eggs for 2 1/2 minutes and then put in cold water to halt the cooking
4. when cool peel and wash any shell off

To make the pork mix

• Put the Pork mince, onion and stuffing into a bowl with the single egg
• Mix to combine all the ingredients
• Take a ball of mixture twice the size of the Bantam egg in your hand
• Press flat as if making a round pancake
• Put the Bantam egg inside and wrap the mixture round the egg
• Make sure the egg is completely covered in the meat mix without any gaps
• Continue with the other 9 eggs till you have 10 scotch eggs
• Dip each egg/meat ball into the beaten egg
• Coat in Panko breadcrumbs pressing so they are well covered in crumbs
• Continue till all the scotch eggs are done
• Refridgerate for at least an hour to firm up

To cook:

• Heat the sunflower oil in a large pan to 160'c
• Gently lower the eggs a few at a time into the hot oil
• Cook for approx 5-10 minutes till they are golden brown and crisp
• Serve hot or cold with whatever you like

* Why not try one of our chutneys or Relish recipes on the website to serve alongside?