How to Make Scotch Eggs

The keys to making perfect Scotch eggs are to cook perfect soft-boiled eggs not overcooked or rubbery ones and to get the frying oil to the right temperature. Oil that’s not hot enough creates soggy and oily fried foods, but if it’s too hot, the exterior will burn before the interior in this case the ground pork has a chance to cook. The first time I made Scotch eggs, the oil was too hot. When I dropped my first egg in the pot, the oil boiled over and started a fire, and the prosciutto wrapper cooked so fast that the pork inside was still raw. Learn from my mistake and use a thermometer to check the oil temperature! The classic method for cooking Scotch eggs is to fry them, but I’ve also included an oven-cooked variation if you prefer to prepare them that way.