Fill up a small bowl with ice and water.

To a small pot, add 2 eggs and cover with water. Place over medium heat and bring to a boil. Set a timer for 4 minutes.

Immediately add the boiled eggs to the ice water and chill for 5 minutes.

Carefully peel the eggs and set aside. If you can't keep them perfectly smooth, that's totally fine, just make sure you don't break the yolk!

In a medium bowl, mix the stuffing and stock together. Break up and large pieces of stuffing. Aim for a thick paste-like consistency, if needed, add more stock.

Divide the stuffing mixture in half.

Lay a small sheet of plastic wrap on your works surface. Add half of the stuffing mixture and press to form a flat disk. Place your egg in the center and wrap the stuffing around it by lifting the plastic wrap.

Tightly twist the plastic wrap to form a ball enclosing the egg. Repeat with remaining mixture and chill the balls in the fridge for 15 minutes.

In the meantime, add a bit of flour to a deep plate, a bit of breadcrumbs to another one and crack 1 egg in a bowl. Whisk the egg and season with salt.

Remove the stuffing balls out of the plastic wrap. Dip and coat in flour, then egg, then breadcrumbs.

Fill a small pot with oil, enough to cover a ball of stuffing. I used a deep 2-qt pot filled with 2 cups of oil. Heat the oil over medium heat go 375°F.

Add a scotch egg at a time and fry until golden brown, for 1 to 2 minutes. It'll happen pretty fast!

Repeat with remaining scotch egg. Serve them right away.