Place the eggs, their shells, in a pan of cold salted water.
Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.
Drain and cool the eggs under cold running water, then peel.
In a food processor, gently pulse the sausage meat with the thyme, parsley and spring onion and season
with salt and freshly ground black pepper.
Divide the sausage meat mixture into four and flatten each into ovals about 12.5cm long and 7.5cm at its widest point.
Place the seasoned flour onto a plate, then roll each boiled egg through the flour.
Place each egg onto the sausage meat oval, then wrap the sausage meat around each egg.
Make sure the coating is smooth and completely covers each egg.
Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it.
Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the meat is completely cooked.
Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
Serve cut int half if desired and cool.