This is the ultimate picnic dish and it always tastes better with a little chutney on the side so you can dip it in. I was inspired to make these after tasting a fantastic mango chutney at the Crazy Acres Mango Farm at Berry Springs, south of Darwin, during my travels for Outback Gourmet.
Golden, super crunchy crumbed eggs are perfect when the centre is still a little soft.
- 4 eggs
- 6 good-quality pork sausages, skin removed
- ½ tsp allspice
- 1 tbsp Dijon mustard
- 1 small handful parsley, stalks and leaves finely chopped
- ½ bunch chives, finely chopped
- 1 cup plain flour
- 1 cup breadcrumbs
- Oil for deep frying
- Mango chutney, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Gently place 2 eggs into boiling water and cook for 4 minutes (you want the yolk still runny but whites set). Peel under cold running water (this makes the eggs easier to peel) and set aside.
2. Place sausage meat into a bowl and add allspice, mustard, herbs and salt and pepper to taste. With a fork, mash and combine.
3. Divide the sausage mixture in half. Place each half on to a sheet of baking paper and spread meat mixture to form a flat surface for the egg to sit on. Allow to cool in the fridge for an hour.
4. Prepare your crumbing production line by placing flour in one bowl, 2 whisked eggs in the next, and breadcrumbs in the final bowl.
5. Once chilled, place an egg in the center of one portion of sausage mixture. Carefully fold mixture over egg to completely encase and seal. Use your hands to press together and mould into an egg shape. Dust in flour, coat in whisked eggs making sure no dry spots are left, and cover in breadcrumbs. Repeat the egg and breadcrumb stages to double crumb. Repeat for remaining egg and sausage mixture.
6. Preheat oil in a deep fryer, wok or pot to 180°C. Cook for 8-10 minutes, constantly turning to ensure a golden brown colour and prevent burning. Once cooked, drain on paper towel and season with salt. Serve with mango chutney.