Scottish Eggs with Fresh Herbs
4 large eggs
8 oz sausage meat
1 small egg, beaten
2 spring onions, finely chopped
toasted bread crumbs
1 tsp finely chopped fresh thyme
3 tsp chopped fresh chives
freshly milled black pepper
1 Tbsp 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 5×3 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.