Title: Scottish eggs with fresh herbs
 Categories: Appetizers, Breakfast, Meats, Eggs
      Yield: 4 Servings
 
 
  4 lg Eggs                                     plain flour 8 oz
  Sausage meat 1 sm Egg, beaten 2 Spring onions, fine chopped
  :           Toasted breadcrumbs 1 ts Finely chopped fresh thyme Salt
  3 ts Chopped fresh chives Freshly milled black pepper 1 tb Finely
  chopped fresh parsley             Oil for deep frying
  
  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. 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 1/2 inches of oil in a deep frying pan up
  to a temperature of 350-375 F. Put the eggs into the oil and fry for
  6-8 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.