Boil the Eggs:
Place the 4 large eggs in a saucepan and cover them with cold water. Bring to a boil, then simmer for 6-7 minutes for a slightly soft center. Transfer the eggs to an ice bath to stop the cooking process. Peel the eggs once cool.

Prepare the Sausage Mixture:
In a large mixing bowl, combine the sausage meat, dried thyme, smoked paprika, garlic powder, salt, and pepper. Mix well until all ingredients are fully combined.

Wrap the Eggs:
Divide the sausage mixture into 4 equal portions. Flatten each portion into a disc. Place a boiled egg in the center of each disc and carefully wrap the sausage around the egg, ensuring it’s completely covered. Smooth out the surface to make it even.

Coat the Eggs:
Set up a breading station: place the flour, beaten eggs, and breadcrumbs in separate bowls. Roll each wrapped egg in flour, dip into the beaten eggs, and then coat in breadcrumbs, making sure they are well covered.

Fry the Scotch Eggs:
Heat the oil in a deep pan or Dutch oven over medium heat (around 350°F/175°C). Carefully lower the coated eggs into the hot oil, frying 2-3 at a time to avoid crowding. Fry for about 6-8 minutes, turning occasionally, until golden brown and cooked through.

Drain and Serve:
Once cooked, remove the Scotch eggs from the oil and drain on paper towels. Allow them to cool slightly before slicing in half to reveal the golden yolk center.