Categories: Appetisers, Bar Food

Ingredients

  • 18 eggs plus some for breading
  • 6 lbs pork breakfast sausage meat
  • 3 tbsp chopped mixed herbs (I like chives, sage, parsley and thyme)
  • A pinch of ground mace
  • 1 tbsp English mustard
  • Splash of milk
  • Flour
  • Italian style breadcrumbs
  • Vegetable oil, to cook

Directions

  1. Put four of the eggs into a pan, cover with cold water and bring to the boil. Turn down the heat and simmer for five minutes, then put straight into a large bowl of iced water for at least 10 minutes.

  2. Put the meat, herbs, mace and mustard into a bowl, season and mix well with your hands. Divide into 18 portions of 1/3 cup each.

  3. Beat the two raw eggs together in a bowl with a splash of milk. Put the flour in a second bowl and season, then tip the breadcrumbs into a third bowl. Arrange in an assembly line.

  4. Dip the boiled egg in flour before encasing in sausage meat. It helps the meat to stick.

  5. Take one portion of sausage and pat it out in your hand to form an even patty.

  6. To assemble the egg, roll one peeled egg in flour, then put in the centre of the patty. Bring up the sides of the sausage to evenly encase it, and smooth it into an egg shape with your hands. Dip each egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs again. place on a pan lined with parchment until all are done.

  7. Fill a large pan a third full of vegetable oil, and heat to 170C (or when a crumb of bread sizzles and turns golden, but does not burn, when dropped in it). Cook the eggs a couple at a time, quickly, until crisp and golden, and put on a tray.

  8. IMPORTANT: DO NOT FILL PAN MORE THAN HALFWAY WITH OIL AND ONLY FRY ONE OR TWO EGGS AT A TIME OR THE OIL WILL FOAM UP AND SPILL OVER THE TOP OF PAN. WATCH VERY CAREFULLY THAT THIS DOESN’T HAPPEN. IF THE FOAM IS IN DANGER OF OVERFLOWING, QUICKLY REMOVE EGGS FROM OIL TIL IT SUBSIDES. i USE A LARGE SLOTTED PLASTIC LADLE TO PUT EGGS IN AND OUT OF THE OIL.

  9. Put eggs in 350 oven for 15 minutes to cook through. Let cool, then cut in half, arrange on tray and sprinkle with chopped fresh parsley.

  10. 18 eggs cut in half fills my white IKEA tray. 32 servings

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