Bring a large pan of water to the boil and cook six of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and run under cold water until cooled (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining two eggs together in a bowl and set aside.
In a bowl
mix together the sausage meat
sage
thyme
cayenne pepper and freshly ground black pepper until well combined.
Divide the sausage mixture evenly into six portions. Roll each portion into a ball
then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs
smoothing out the join and making sure there is no egg left exposed.
Roll the scotch eggs in the flour
then dip in the beaten egg and roll in the fresh breadcrumbs. Dip the coated eggs once more in the egg
then again in the breadcrumbs.
Half-fill a deep
heavy-based pan with the vegetable oil and heat to 170C/340F
checking the temperature with a digital thermometer (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the scotch eggs in small batches for 4-5 minutes
turning the eggs occasionally
or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
