Boil the eggs: Place the eggs in a pot of water, bring to a boil, and simmer for 6 minutes. Transfer to an ice bath to cool, then peel the eggs.
In a bowl, combine the ground pork sausage with dried sage, salt, and pepper. Mix until well combined.
Divide the sausage mixture into four equal portions.
Flatten each portion in your hand, place a boiled egg in the center, and mold the sausage around the egg, ensuring it is fully encased.
Roll each sausage-coated egg in flour, dip in beaten egg, and coat evenly with breadcrumbs.
Heat vegetable oil in a deep fryer or a deep pan to 350 F (180 C).
Fry the Scotch Eggs for about 5-6 minutes, turning occasionally, until the breadcrumb coating is golden brown and crispy.
Carefully remove the Scotch Eggs from the oil and place them on a plate lined with paper towels to absorb excess oil.
Let them cool slightly before serving.
