Place the duck’s eggs in a saucepan of boiling water.
Simmer for exactly 9 minutes for a perfectly jammy yolk.
Drain immediately and run under cold water until completely cool to stop the cooking process. Gently crack the shells and let them sit in cold water for 5-10 minutes to make peeling easier.
While the eggs cool, prepare the 'meaty' coating.
In a large bowl, combine the finely chopped onion, sage, 45g (1.59 oz) of sunflower oil, the 4 beaten hen's eggs, and the breadcrumbs.
Season generously with salt and pepper and mix thoroughly. The mixture will seem wet at first but will thicken to a clay-like consistency as the breadcrumbs absorb the liquid.
Carefully peel the cooled duck’s eggs and pat them completely dry with kitchen paper.
Divide the onion mixture into four equal portions. Take one portion and, using your hands, carefully mould it evenly around one of the peeled eggs, ensuring there are no gaps.
Repeat with the remaining eggs and mixture.
Set up your breading station.
Place the flour, the beaten egg with milk, and the final breadcrumbs into three separate shallow dishes.
Gently roll each wrapped egg first in the flour, shaking off any excess, then dip it into the egg wash, and finally, roll it in the breadcrumbs until it's fully and evenly coated.
Heat a deep-fryer or a deep pan with sunflower oil to 180°C / 350°F. Carefully lower two Scotch eggs at a time into the hot oil.
Fry for about 4 minutes, using a slotted spoon to turn them occasionally, until they are a deep golden brown all over.
Remove the cooked Scotch eggs with the slotted spoon and let them drain on a wire rack or kitchen paper.
Repeat with the remaining eggs.
Serve immediately while hot with a generous dollop of tomato jam and a fresh green salad, or allow to cool for later.
Don't overcrowd the pan when frying; cooking in batches ensures the oil temperature stays high and the coating gets perfectly crispy.
Enjoy them hot from the fryer, or let them cool completely to pack for a picnic or a delicious work lunch.
