Instructions

1. Boil your eggs. Place 8 eggs in a pan so that they fit in a single layer. Pour enough cold water into the pan to completely submerge the eggs. Put a lid on the pan and bring to a boil over high heat.

2. Turn off the heat once the water has been brought to a boil and let the eggs stand, covered, for 3 minutes. After 3 minutes transfer the eggs to a bowl of ice water to stop the cooking process. Let cool for approximately 10 to 15 minutes.
   Remove the shells from the eggs, peeling carefully to keep them intact.

3. Divide a pound of ground sausage meat into 8 equal portions and flatten each between two layers of plastic wrap until desired thinness is achieved. Each portion should be large enough to cover an entire egg. Remove the top layer of plastic wrap and place an egg in the center. Carefully wrap the sausage meat around the egg, bringing the edges together. Wrap the plastic wrap securely around each egg and refrigerate for 15 to 20 minutes.

4. Add plain flour to a bowl, beat two eggs with a splash of milk in a second bowl and add breadcrumbs to a third. Coat each egg first in flour, then dip it into the egg mixture and finally roll it in breadcrumbs, coating completely. Refrigerate for another 15 minutes.

5. Heat a deep fryer or a saucepan filled with enough oil to submerge the eggs in while they cook and preheat your oven to 375 degrees Fahrenheit. Carefully lower two Scotch eggs into the hot oil and fry for approximately 2 minutes, or until golden brown. Remove the Scotch eggs from the oil and place on a cooling rack over a baking tray.

6. Bake the fried eggs in the oven for approximately 10 minutes. Remove the Scotch eggs from the oven and serve immediately while the yolk is hot and runny.