Ingredients You'll Need
- 6 Free Range Eggs in their shells
- 1 Free Range Eggs, lightly beaten
- 1 lb. ground pork sausage meat
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Mustard
- 2 tsp. Cornstarch
- 1/4 tsp. Ground mace
- 2 sage leaves, finely chopped
- 2 thyme sprigs, finely chopped
- Canola oil, for frying
- 1/4 cup Milk
- 1/4 Cup flour
- 2 cups bread crumbs
- Salt and pepper
Directions
- Place 6 eggs in a saucepan and cover with 1" of cold water
- Place over high heat and bring to a boil, boil for 10 minutes; cover, remove from heat, and let sit for 6 minutes
- Drain eggs from water and transfer to an ice bath, allowing to cool for 5 minutes
- Drain eggs from ice bath, peel, and discard shells
- Combine sausage meat, Worcestershire, mustard, cornstarch, mace, sage, and thyme in a bowl
- Season with salt and pepper and mix until evenly combined
- Divide mixture into 6 equal portions and form each portion around each cooked egg to cover completely
- Place on a plate and refrigerate for 30 minutes
- Pour oil into a dutch over and heat over medium-high heat
- Heat until a deep fry thermometer reads 350 degrees
- Combine beaten egg with milk in a bowl
- Place flour and bread crumbs in a separate bowl
- Working in batches, coat each meat-covered egg in flour, shaking of excess, and then dip in milk mixture to coat
- Dredge in bread crumbs, and then fry until golden brown and meat is cooked through, about 7 minutes
- Transfer to paper towels to drain briefly, and let cool for 10 minutes before serving
