4 lg Eggs plain
flour 8 oz Sausage meat 1 sm
Egg, beaten 2 Spring onions, fine chopped
: Toasted breadcrumbs 1 ts Finely chopped
fresh thyme Salt 3 ts Chopped fresh
chives Freshly milled black pepper
1 tb Finely chopped fresh parsley Oil for
deep frying
Hard-boil the eggs by covering them in cold water,
bringing it to the boil, simmering gently for 9
minutes and cooling them under cold running water.
Next mix the sausage meat with the spring onions and
herbs and season well. Then shell the cooled eggs and
coat each one with some of the seasoned flour. Divide
the sausage meat into four portions and pat each piece
out on a floured surface to a shape roughly 5x3
inches. Now place an egg in the center of each piece
and carefully gather up the sausage meat to cover the
egg completely. Seal one by one, first in beaten egg
and then throughly and evenly in the breadcrumbs.
Now heat 1 1/2 inches of oil in a deep frying pan up
to a temperature of 350-375 F. Put the eggs into the
oil and fry for 6-8 minutes, turning frequently until
they have turned a nice broun colour. Drain on
crumpled greaseproof paper. When they're absolutely
cold, wrap in cling wrap and store.
