Bring a pan of salted water to a rapid
boil, then lower 4 of the eggs into the
pan and simmer for 7 mins 30 secs
exactly. Scoop out and place in a bowl of
iced water, cracking the shells a little (this
makes them easier to peel later). Leave
them to cool completely, then peel and
set aside. Can be boiled the day before.
Put the sausagemeat, pepper, ham,
stuffing and herbs in a small bowl, mix to
combine, then divide into 4 equal balls.
Squash one of the balls between a piece
of cling film until it’s as flat as possible
(step 1-2). One at a time, lightly flour each
cooked egg, then use the cling film to help
roll the sausagemeat around the egg to
completely encase (step 3). Repeat with
the remaining sausageballs and eggs.
Beat the remaining egg and put on
a plate. Put the flour and breadcrumbs
on 2 separate plates. Roll the encased
eggs in the flour, then the beaten egg
and finally the breadcrumbs. Can
be prepared up to a day in advance.
To cook the eggs, heat 5cm of the
oil in a wide saucepan or wok until it
reaches 160C on a cooking thermometer
or until a few breadcrumbs turn golden
after 10 secs in the oil (step 4). Depending
on the size of your pan, lower as many
eggs as you can into the oil (step 5),
and cook for 8-10 mins until golden and
crispy (step 6). Drain on kitchen paper,
leave to cool a little, then serve halved
with some piccalilli.