The smokiest smoky scotch eggs in the world. Bacon makes everything better. Whether you're looking for a warming snack in winter or a summer picnic showstopper, this is the recipe for you.
Preheat a fryer full of oil to 180°C. Bring a pan of salted water to the boil.
Put four of the eggs into the boiling water for 6 minutes. Blitz the bacon in a food processor with half of the chives until they form a paste. Drain the eggs under cold running water until the shells feel cold in your hand. Peel the shells from the eggs by tapping them on the table and rolling them.
Season the bowl of our with plenty of salt and pepper. Beat the remaining two eggs with the milk in another bowl. Wrap a layer of the bacon mixture around each egg, so the egg is completely enclosed. Clean, wet hands make this easier. Roll the eggs in the our, dunk in the beaten egg, then roll in the breadcrumbs until completely coated.
Lower the eggs into the fryer for 3–4 minutes until they are golden brown. Do this in batches, otherwise they could stick together. Allow to cool.
Pack for the picnic carefully so the eggs don’t roll about, and serve with sour cream mixed with the rest of the chopped chives. It’s best to slice the eggs into halves or quarters when you arrive.