b'FOODThe Red Lion Scotch EggAt The Red Lion Stevington only the best ingredients are sourced. Their deluxe eggs come from Cackleberry Farm whose rare breed flocks are entirely free range resulting in flavoursome eggs with a beautiful golden yoke. Dont take our word for it visit The Red Lion this summer and indulge in their delicious Scotch Eggs from the nibbles menu or use this recipe to make them at home.Ingredients10 fresh eggsPork mix: Sage paste: Breading:1kg pork butt 40g sage 1 cup flour1 sage paste (see right) 1 tsp Maldon sea salt 5 eggs1/2 cup panko breadcrumbs 1 tsp good quality olive oil 1/3 cup milk1/2 cup milk 2 cups panko breadcrumbs3 tbsp Maldon sea saltMethodPlace the eggs in a pan on a rolling boil for 6.40 minutes. Then submerge directly into cold water. Once cold, peel the eggs ready for preparation.Portion the pork mix into 110g balls.Using your hands, carefully flatten out each portion into a pancake, making sure the thickness is even all around.Place one of the soft-boiled eggs on top of the sausage and wrap it around the egg. Repeat with the remaining eggs and refrigerate until they are cold.Place the eggs and milk from the breading ingredients into a bowl and mix. Place the flour and breadcrumbs into two further separate bowls.Dredge each egg in flour, then coat with the egg wash, and cover with a layer of the breadcrumbs. Next repeat the egg wash and then coat a second time with a layer of breadcrumbs.Refrigerate again until cold.Fry in a 170C fryer for 9 minutes and leave to rest for one minute. The yolk should be runny but warm inside.'