Put them first 10 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, for a soft centred egg, or 6-7 minutes for a hard centre, then transfer to a bowl of cold water. Once cooled, carefully peel the eggs.
Put the sausage meat into another bowl with the Schwartz Blackened Cajun Seasoning. Give it a good mix together then divide into 10 even balls.
Have 3 plates ready - one with a small handful of flour, one with the other two eggs beaten, and a third with the crushed nachos.
To make the scotch eggs, start by flouring your hands. In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then pop it in the middle of the pattie. Gently shape the meat evenly around the egg, moulding it with your hands.
Roll the meat-wrapped egg in the flour, shake off any excess then dip into the beaten egg, followed by the crushed nachos.
Heat the oil in a deep pan or deep fat fryer. Carefully lower the eggs into the pan and cook for about 4 minutes or until the sausage meat is cooked, turning them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper.