Scotch Egg. 😍 1. Grab your favourite sausages and remove the casing - you want 100-120g of meat per egg. I used 700g here 2. To the bowl, add 1-2tsp of chopped parsley, thyme and sage, followed by 1 caramelised onion (see previous video for method), a bunch of crispy smoked bacon and some grated nutmeg 3. Mix together and season with sea salt pepp, then set aside 4. Carefully add your large eggs to boiling water and cook for exactly 7 mins, then place into ice water to cool 5. Remove the shells