1. Place the eggs in a saucepan and cover with cold water and boil for 10-12 mins.

Transfer the cooked eggs to a bowl of ice water to stop the cooking process. Once cool, peel the eggs carefully and set aside.

2. In a large bowl, combine the sausage meat, chopped ham, parsley, thyme, garlic powder, salt, and pepper.

Mix well until everything is evenly incorporated and roll into 4 equal sized balls.

3. Take a piece of cling film and place a ball of sausage meat into the centre. Cover and roll it out into a thin patty, large enough to wrap around the egg entirely.

Place the egg in the centre of the patty and using the cling film to help, wrap the patty around each egg, making sure it's evenly coated. Repeat until each egg is wrapped.

4. Prepare three shallow bowls or plates: one for flour, one for beaten eggs, and one for the breadcrumbs.

Unwrap the eggs from the cling film and dredge each sausage-covered egg first in flour, then dip into the beaten egg, and finally, roll it generously in the panko breadcrumbs to ensure a good crust.

5. Heat vegetable oil in a deep fryer or large pot to 180ºC (350°F). Carefully lower the breaded eggs into the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy.‍

6. Place the cooked scotch eggs on paper towels to remove excess oil. You can enjoy them hot or cold, but they are best served within a few hours of making.

‍

Tips:

• If the sausage mixture feels too sticky, you can add a bit of breadcrumbs to help it bind better.
• You can experiment with different types of sausage for more interesting flavours, such as chorizo or merguez.
• Leftover scotch eggs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the perfect crispiness just like freshly fried.