Scotch eggs

Eggs

• 6 eggs, chilled
• water, to fill (to the 1L fill level)

Scotch Eggs

• 50 g eschalot, cut into halves
• 2 sprigs fresh flat-leaf parsley, leaves only
• 600 g beef, sinew free, cut into pieces (3 cm) and partially frozen
• 2 eggs
• 15 g English mustard
• 70 g dried breadcrumbs
• 1 ½ tsp sea salt
• ½ tsp ground white pepper
• plain flour, to dust
• 1500 g vegetable oil