Chef John's Scotch Eggs
""In my version of Scotch eggs, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell."..."
INGREDIENTS
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oil for frying
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6 cold large eggs
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21 ounces bulk Italian sausage
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1/4 teaspoon dry mustard
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1 pinch freshly grated nutmeg
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1 pinch cayenne pepper
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1 cup panko bread crumbs, or as needed
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1/2 cup all-purpose flour, or as needed
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2 eggs, beaten
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