Cook eggs on a trivet or in a steamer basket in the Instant Pot for 2 minutes on high pressure, then quick release and plunge into a large bowl of ice cold water to cool immediately.
OR Cook eggs on the stovetop by placing in a saucepan covered with cold water to the top. Bring to a boil over high heat, and once the water comes to a boil, boil for 4 minutes. Immediately plunge cooked eggs into a large bowl of ice cold water after the 2 minutes.
Preheat oven to 400* F. Place Scotch Eggs on a baking sheet and bake for 25 minutes, turning once to prevent the bottoms from getting soggy.
You can use plain ground (minced) pork in place of the sausage. If you eat seasonings, but want to avoid additives in commercially made sausage, this is a fantastic recipe for breakfast sausage that tastes amazing!
Most pork rinds are GAPS and allergen friendly, Epic Brand Sea Salt flavor are used in the Scotch Eggs pictured here.