Scotch Eggs

Hard boil 4 eggs in a pot of salted water for 10-12 minutes until fully cooked, then transfer to ice water to cool completely and peel carefully.

Mix the sausage meat with salt and pepper in a bowl until well combined and season to taste.

Divide the sausage meat into 4 equal portions and flatten each portion into a patty.

Wrap each peeled boiled egg completely with a sausage meat patty, ensuring the egg is fully enclosed and the meat is evenly distributed.

Set up three shallow bowls: one with seasoned flour, one with the beaten egg, and one with breadcrumbs.

Roll each wrapped egg in the seasoned flour to coat evenly, shaking off excess, then dip into the beaten egg, and finally roll in breadcrumbs to coat completely.

Heat fat or oil in a deep frying pan or skillet to 350°F (175°C) or until a small piece of bread browns in about 60 seconds.

Carefully lower the coated eggs into the hot oil and fry for 4-5 minutes, turning occasionally with a spoon or tongs, until the coating is deep golden brown all over.

Remove the Scotch eggs from the oil with a slotted spoon and drain on paper towels for 1-2 minutes to remove excess oil.

Serve warm or at room temperature, either whole or cut in half to display the golden yolk and tender egg white inside.