With lovely gooey soft yolks.
Recipe update: Made them this weekend with southern fried breadcrumbs and it is a game changer! Gives them an excellent kick. Recommend.
Ingredients
6-8 large free-range eggs for cooking
2 eggs beaten
c 1kg sausage meat/sausages
1 tbsp fresh chives
0.5 tbsp flat-leaf parsley
1 whole nutmeg , for grating
1 tablespoon English mustard
Plain flour
Breadcrumbs (southern fried are game changing!)
2L vegetable oil
Method
Bring a pan of water to the boil and add the eggs.
Boil for 1 minute.
Take the pan off the heat and put the lid on. Leave for 6 minutes.
Put the eggs into a bowl of iced cold water to prevent further cooking.
Once cooled enough, carefully peel them. They're harder to peel when the yolks are soft so be careful. The amount I get from the meat varies each time so I only peel 6 at first then I can keep the extra 2 for salads if I don't use them.
Finely chop the herbs and add to the sausage meat along with a good grating of nutmeg, the mustard, sea salt and black pepper.
Have 3 plates ready - one with a handful of flour, one with the beaten eggs and a third with the breadcrumbs.
Start by flouring your hands, then flatten one of the sausage balls into a pattie.
Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed.
Roll the meat-wrapped egg in the flour, dip into the beaten egg, followed by the breadcrumbs.
Roll in the egg and breadcrumbs again for a really good coating.
Heat the oil in a deep pan or deep fat fryer to about 150ºC.
Carefully lower the eggs into the pan and cook for 8-10 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper
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