Ingredients

Method

Place the eggs in a saucepan, cover them with water, and bring to the boil. For a runny centre cook for 4 minutes, for a hard centre cook for 10 minutes.

Transfer to a bowl of cold water to stop the eggs from cooking.

when the eggs are cool, peel the shells from the eggs and set aside.

Take 3 bowls and place the beaten egg in one, flour in another and the breadcrumbs in another. Season the flour and the breadcrumbs to your taste.

Divide the sausage meat into 4 equal amounts. Dampen the palm of your hand and place one sausage meat mixture into the palm of your hand and flatten it down , place the egg in the centre and gently mould the sausage meat around the egg gently until the egg is completely covered. Try to make sure the sausage meat evenly coats the egg.

Place the egg into the flour and coat the egg with the flour, then place the egg in the egg and again make sure the egg is completely covered, lastly, roll the egg in the breadcrumbs until fully coated. Set aside and repeat the process with the other 3 eggs.

Heat the oil in a deep fryer or a high sided pan to 350ºF / 175ºC.

You can test the oil by dropping a few breadcrumbs in the oil, if they sizzle, it is ready.

Gently add the eggs to the oil and fry for 5-7 minutes turning halfway. When they are golden brown they are cooked.

Drain on kitchen towel and serve.