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1
Ensure your eggs are at room temperature, then bring a medium pan of water to the boil.
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2
Gently lower 6 of the eggs into the boiling water and cook them for 6 minutes for soft centres, or 9 minutes for hard yolks.
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3
Once the eggs are cooked, run them under cold water for 10 minutes to cool them down.
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4
Gently tap the eggs all over to crack the shell, then peel them carefully as they will be soft.
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5
(Every time you take a bit of peel off, you should dip your fingers back into the water otherwise they may become tacky and you could break the egg.)
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6
To make the crumb, break the rice cakes into small pieces, then pop them into a food processor and whizz for a minute or so.
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7
Heat the rapeseed oil to 180C in a deep-fat fryer.
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8
(You can do this in a heavybased saucepan over a medium heat, but be very VERY careful.
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9
You do so at your own risk.)
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10
While the oil is heating up, prepare your crumbing station: take 3 large-ish bowls and place your flour in one, your crumbed rice cakes in another, then break your final egg into the third bowl and whisk in the milk.
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11
Cut out 2 large squares of clingfilm.
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12
Place one on your work surface and leave the other for later.
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13
Now take a sharp knife and run it down the length of one of the sausages.
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14
Squeeze the contents of the sausage into your hand and squash together to form a ball.
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15
Repeat with the remaining sausages.
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16
Then place each sausage ball on the clingfilm.
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17
Put the other piece of clingfilm over the top and squash down until you have 6 sausage ovals, about 0.5cm thick.
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18
Next dry your boiled eggs with a little kitchen paper and place one into the flour, coating it all over (this will help the sausagemeat stick).
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19
Peel a sausagemeat disc off the clingfilm and lay it over the egg.
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20
Gently fold the sausagemeat around the egg and press the join together.
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21
Put to one side.
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22
Repeat with the other eggs.
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23
Dip each egg into the eggy milk mix, then straight into the plate of crumbs.
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24
Make sure each one is entirely coated.
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25
Check that your oil is 180C (if you don't have a thermometer, drop a small piece of bread into the oil; if it goes golden brown within a minute, the oil is hot enough).
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26
Fry the eggs for about 8-10 minutes until nut brown and crisp, then drain on paper towels.
