Prep: Submerge the eggs in hand hot water and bring to the boil.  

As soon as they rattle in the pan time them for 4.30 mins (very accurate)

Drain them and plunge the eggs into a bowl of iced water with extra ice cubes

Now skin the chorizio sausage using a sharp knife to slit the casing and then peel it off.

Divide the sausage meat into four portions. 

Take a piece of cling film and place sausage meat on it centrally.

Cover with a second piece of cling film and flatten into a shape like a coffee cup saucer.

Repeat this with each portion of sausage meat and leave on one side.

Shell the eggs carefully making sure all the shell is removed then rinse with cold water. 

Roll the egg in a little flour and place egg onto sausage meat.

Place the cling film with sausage and egg into the palm of your hand.

Work sausage meat round the egg to give an even coating.  Screw the cling film tightly 

Put into the fridge and leave for 30 minutes

Prep the coating for the eggs:

Put the beaten eggs in a shallow dish

Put breadcrumbs into another shallow dish

Have a further dish to hold the finished eggs

Be organised!

Coating of scotch eggs:

Peel the cling film from the sausage coated egg

Gently roll the scotch egg in the egg mix

Transfer to the breadcrumbs and roll until breadcrumbs cling all over

Transfer to a pre-frying plate.  

Repeat until each Scotch egg is egg coated and bread-crumbed

Frying:

Heat the oil until about 190C

Fry the scotch eggs gently for 6 mins in all.

Roll them over to cook all sides.

Remove and drain on kitchen paper to catch excess oil.

Serve warm or cold with a pickle of your choice.