Place 4-6 eggs in a medium sized saucepan. Fill the saucepan with cold water (enough to cover the eggs). Bring the eggs to a boil then lower the heat and cook for 12 minutes. Leave the eggs to cool for 5 minutes, peel the shell, slice the eggs and set aside.
Add flour to a bowl, breadcrumbs to another bowl and crack open two eggs into a third bowl. Whisk the eggs and set aside.
Remove skin from sausages if necessary and add them to a medium sized bowl. Add a ½ a handful of chopped parsley, a few pinches of fresh thyme, salt to taste, pepper to taste and mix.
Grab a handful of the sausage mix and use it to cover one egg (make sure the egg is fully covered). Then, dip the sausage covered egg into the flour, coat it in the egg wash and roll it in the breadcrumbs. Repeat this step for the remaining eggs.
Heat a large amount of oil in a saucepan or in a deep fryer. Fry scotch eggs until the sausage is cooked and turn occasionally. The breading should be golden brown.
Once the scotch eggs are ready place them on a paper towel to soak up excess oil and serve as desired!