Place 4 eggs in a saucepan, cover with water, and bring to a boil. Cook for 4-5 minutes for soft-boiled or 7-8 minutes for hard-boiled. Transfer to a bowl of ice water to cool, then peel.

In a bowl, mix the sausage meat, crushed pepper, thyme, and parsley until well combined.

Divide the sausage mixture into 4 portions. Flatten each portion into a patty and wrap it around a peeled egg, ensuring it is completely covered.

Roll each sausage-wrapped egg in seasoned flour, dip in beaten egg, and coat with breadcrumbs.

Heat  oil in a deep fryer or large saucepan to 350°F (175°C). Fry the eggs in batches for 5-6 minutes until golden brown and crispy.
Drain on paper towels.
Serve:
Enjoy your homemade Scotch eggs!