Scottish Eggs with Fresh Herbs

1. 1

   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.

2. 2

   Next mix the sausage meat with the spring onions and herbs and season well.

3. 3

   Then shell the cooled eggs and coat each one with some of the seasoned flour.

4. 4

   Divide the sausage meat into four portions and pat each piece out on a floured surface to a shape roughly 5x3 inches.

5. 5

   Now place an egg in the center of each piece and carefully gather up the sausage meat to cover the egg completely.

6. 6

   Seal one by one, first in beaten egg and then throughly and evenly in the breadcrumbs.

7. 7

   Now heat 1 1/2 inches of oil in a deep frying pan up to a temperature of 350 to 375 degrees F.

8. 8

   Put the eggs into the oil and fry for 6 to 8 minutes, turning frequently until they have turned a nice broun colour.

9. 9

   Drain on crumpled greaseproof paper.

10. 10

    When they're absolutely cold, wrap in cling wrap and store.

* Per serving · 4 servings · Values may vary.