Instructions

• Cover six eggs with cold water, bring to a boil, simmer for 5 minutes, then chill them in ice water for at least 10 minutes.
• Mix the sausage meat, herbs, mace, and mustard well, then divide the mixture into six equal portions.
• Peel the cooked eggs, beat the remaining two eggs with a splash of milk, and place the flour and breadcrumbs in separate bowls.
• Flatten each sausage portion between lightly floured sheets of plastic wrap until large enough to encase one egg.
• Roll each peeled egg in flour, enclose it completely in sausage meat, then coat it in flour, beaten egg, breadcrumbs, beaten egg, and breadcrumbs again.
• Heat the vegetable oil to 325°F (170°C), fry the Scotch eggs a few at a time for 7 minutes until crisp and golden, and drain on paper towels.