I have been thinking about Scotch eggs for awhile. But I want the egg yolk warm and runny, the sausage cooked and the coating thin and golden brown. It seems quite a trick.
I just saw a picture of a Scotch egg that is getting close, at least as far as the egg is concerned, but the sausage as far as I can see is pretty pink and the coating is quite pale. Still, it inspired me.
So here is the plan. I already know how to get a nice round poached egg, 143.5F/62C for 45 minutes. I will take a piece of foil and make a thin layer of sausage and place that in a cup, put the poached egg inside and carefully wrap the foil around the egg. I expect that this step may take some experimentation with the eggs being fairly fragile like they are. Then the foil wrap goes back into the bath at 143.5F/62C for another hour.
From this point it will be unknown territory. I think that the wrapped egg should be cooled and can probably be handled enough to get the coating on. Then into hot oil, at 350F/177C and pray.