Recipe - Scottish Eggs With Fresh Herbs

4 lg Eggs plain flour 8 ounce Sausage meat
1 small Egg, beaten 2 Spring onions, fine chopped
: Toasted breadcrumbs 1 teaspoon Finely chopped fresh thyme Salt 3 ts
Chopped fresh chives Freshly milled black pepper 1 tablespoon Finely chopped fresh
parsley Oil for deep frying

Hardboil 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 5x3 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 One half inches of oil in a deep frying
pan up to a temperature of 350375 F. Put the eggs into the oil and fry for
68 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.