Method
Put the minced pork into a large bowl with the breadcrumbs, thyme leaves, sage, garam masala, white pepper, black pepper and salt. Mix everything together thoroughly until evenly combined. Divide the mixture into 12 even-sized balls.
Bring a pan of water to the boil, carefully add the eggs and cook for 6 minutes for soft-set yolks. Drain and run them under cold water until cool enough to handle, then carefully peel away the shells.
For the coating, put the flour into one bowl and season lightly with salt and pepper. Break the eggs into a second bowl and beat lightly. Tip the breadcrumbs into a third bowl.
Take two balls of the sausage meat mixture and flatten them into rough discs, about 6cm across. Place one disc in the palm of your hand, sit a boiled egg in the middle, then top with the second disc. Carefully mould the sausage meat around the egg, sealing the joins well so the egg is completely enclosed. Repeat with the remaining mixture and eggs.
Roll each Scotch egg first in the seasoned flour, then in the beaten egg and finally in the breadcrumbs. Set them onto a tray and chill until you’re ready to cook.
Heat a 5–7cm depth of oil in a deep pan to 175°C, or until a few breadcrumbs dropped in turn golden in about 30 seconds. Fry the Scotch eggs in batches of 2 or 3, turning them regularly for 6–8 minutes until deeply golden and crisp all over. Lift out and drain on kitchen paper, then leave to rest for 5 minutes before serving.
