These go brilliantly with piccalilli and Cheddar cheese.
Put the eggs into a pan of boiling water, ensuring they are fully covered. Cook for 6 minutes then blanch in ice-cold water.
Squeeze the sausage meat out of the skins and into a bowl. Mix in the herbs and mustard.
Carefully remove the shell from the eggs. Line up 3 bowls. In one put flour, in another put lightly whisked egg white, and in the third put the golden and fresh breadcrumbs mixed together.
Dust an egg in flour, then take a handful of sausage meat and pat into your hand. Place the egg on top and mould the sausage meat around the egg until covered in an even layer. Shape into a ball.
Coat the ball 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 6 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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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.