Preparing the Soft Boiled Eggs
Using a medium-sized pot, add enough water that will just cover the tops of the eggs
Bring water to a strong boil
Then add room temperature eggs to the pot and turn down the temperature to just under the rapid boil. (Water still bubbling and very hot)
Cover the pot with a lid and set the timer for 4:30 minutes exactly
Next, remove the cooked eggs and place them in a bowl with warm temperature water ( Do not run them under cold water or shock them with ice water)
How To Peel The Eggs
Either using a bowl with warm temperature water in it or running the eggs under warm water. (The idea is to NOT shock the eggs the coldness. That causes the membrane between the eggshell and the egg to stick and makes peeling a challenge. You can also place one egg at a time in a small mason jar with a small amount of water and shake until the eggs are peeled.
Start by cracking around the egg under the water.
Peel the egg underwater in the bowl, or under running water (Water temperature: Warm)
Making the Scotch Egg
Apply the pork sausage to the outside of the soft boiled egg. I suggest laying out the sausage on a cutting board and making a flat circle. Envision the egg placed in the middle and enough sausage to cover the entire exterior of the egg.
Once the eggs are wrapped with sausage, place them into the refrigerator for 20 to 30 minutes. ( The reason for this step is to allow the sausage to set up around the eggs and allow the soft boil egg yolks to chill and become cold. This will help the egg yolks to not overcook and still remain runny from frying.
Using 3 bowls, add the almond flour to one, 2 eggs "beaten with a fork" with a tablespoon of water to the second, bowl, and lastly, add the pork rind breadcrumbs to the third bowl. ( Just add the pork rinds to a food processor and try to grind them up quickly)(Quickly, so they do not get warm and start melting the fat)
Start with the almond flour and cover the egg/sausage completely, then dip into the egg mix and finish with the pork grind breadcrumbs
Next, fry them for about 2 minutes. Fryer @ 330-340 degrees. We used equal parts canola oil and peanut oil. You could use vegetable oil as well. TIP: When covering the eggs with the sausage, make sure you don't add too much sausage creating a thick layer. This will add to the cooking time and cause the yolks to become hard. Just use enough sausage to cover the boiled eggs