Heston: "The challenge with a Scotch egg is making sure the sausage meat is cooked while the yolk is still runny in the centre. This method works really well but, be warned, as the eggs are not fully cooked when you peel them, you have to be very careful. The texture and quality of meat around the egg will be determined by the sausage meat that you use. If you want a smooth casing, use more of a banger type sausage."
Heston: "The challenge with a Scotch egg is making sure the sausage meat is cooked while the yolk is still runny in the centre. This method works really well but, be warned, as the eggs are not fully cooked when you peel them, you have to be very careful. The texture and quality of meat around the egg will be determined by the sausage meat that you use. If you want a smooth casing, use more of a banger type sausage."