1. Start by soft-boiling 4 of the eggs. Place them into simmering water for 4.5 minutes.
2. Once cooked, transfer the eggs to ice-cold water to stop the cooking process. Leave them there for 5 minutes before carefully peeling the eggs. Set them aside.
3. Remove the pork sausage from its casing and place it in a bowl. Crumble the black pudding into the bowl and mix well until evenly combined.
4. Set up a crumbing station with three plates: one with flour, one with breadcrumbs, and the third with the remaining egg, beaten well.
5. To cover each egg with the sausage mixture, take a small handful of the mixture and flatten it into a pancake shape. Place one of the soft-boiled eggs in the centre and carefully bring the edges up, ensuring the sausage mixture completely covers the egg.
6. To crumb the Scotch eggs, roll the sausage-covered egg in the flour, patting off any excess. Next, dip it into the beaten egg, making sure it’s fully coated, then roll it in the breadcrumbs.
7. To fry the Scotch eggs, heat your oil to 170°C (340°F). Carefully add the eggs to the oil and fry until golden brown on all sides, which should take roughly 7-8 minutes.
8. Remove the eggs from the oil and place them on a wire rack to drain. Season with a little salt.
9. Slice the Scotch eggs in half and serve with some HP sauce on the side – and Bob’s your uncle
