A squeeze of mayonnaise complements these beautifully.
Put the eggs into a pan of boiling water, ensuring they are fully covered. Cook for 6 minutes then blanch in ice-cold water. Carefully remove the shell from the eggs.
Blitz 1 x 400g tin chickpeas, 2 garlic cloves, 1 small red onion and 50g (2oz) sundried tomatoes in a food processor until smooth.
Tip into a bowl and add 1⁄2 tsp cayenne pepper and the zest of 1 lemon. Mix well and season to taste.
Dust each egg in plain flour, then take a handful of the chickpea mixture and wrap it round each egg.
Line up 3 bowls. In one put 2 tbsp plain flour, in another put 1 whisked egg white, and in the third put 25g (1oz) golden breadcrumbs mixed with 25g (1oz) fresh breadcrumbs.
Coat an egg in flour, dip in egg white then fully coat with breadcrumbs. Repeat with the remaining eggs.
Heat the oil in a small saucepan to medium-hot, or until breadcrumbs dropped in sizzle on contact with the oil.
Carefully lower each Scotch egg into the oil and cook for 4 minutes, or until golden brown. It’s best to cook no more than two at a time.
Remove with a slotted spoon and drain on kitchen paper. Leave to cool before serving.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.