Prep Time: 5 minutes
Cook Time: 5 minutes
Ready In: 10 minutes
2 litres vegetable oil
4 large free-range eggs, hard-boiled
sea salt and freshly ground black pepper
4 bocconcini di mozzarella
1 large free-range egg, beaten
75g plain flour
75g fine breadcrumbs
1. Place a large deep pan on a medium heat and pour in the vegetable oil, then allow to heat up, if it starts to smoke, reduce the heat.
2. Meanwhile, carefully peel the eggs and remove the yolks. Place the yolks into a bowl along with a pinch of salt and pepper and a good grating of Parmesan. Mix and mush together, then use your hands to squish it all together and divide into four equal-sized balls.
4. Insert your finger into a bocconcini ball, squishing it with your hands to let any excess liquid drain out (you have to be delicate when doing this). Once you’ve got the liquid out of the bocconcini, carefully place the egg yolk mixture inside, pulling the bocconcini around the yolk and pressing to seal. Repeat with the remaining ingredients until you have four stuffed bocconcini balls in total, then put to one side.
5. In three separate bowls place the flour, beaten egg (with a little salt and pepper) and breadcrumbs. Roll the balls in the flour to coat all over, then dip into the egg, you may need to dip the balls into the egg and flour a few times to build up a good coating, then add to the breadcrumbs and roll to coat.
6. Using a slotted spoon, carefully lower the scotch eggs into the hot oil with a slotted spoon and cook for 1 to 2 minutes, or until golden (you don’t want to cook them too much as the cheese will melt). Drain on kitchen paper, top with a good grating of Parmesan and serve hot.