Yes - that's ALL
Sausagemeat, eggs and bread crumbs. Duh ! However, you can jazz this up as much as you like by adding a load of chopped herbs, spring onions or spices to your sausagemeat. It goes without saying that you want to use good quality butchers sausagemeat. It makes a MASSIVE difference - as does free range eggs.
Those insipid things that you can buy in the supermarket will become a thing of the past. The sausagemeat used is poor and shrinks away from the rubbery egg. These are honestly so easy and work out really cheap to make.
Oliver thinks he has died and gone to heaven if he gets one of these for his dinner !
First of all, I soft boil my eggs. I do cheat a bit as I've got an egg boiler - but they come out perfect every time in there. The egg boiler also does 7 eggs at once and I don't have to worry about watching over them. You can of course hard boil them which is better if you want them for a picnic or use later instead of an innstant dinner.
As soon as the timer goes, plunge the eggs into cold water to stop them cooking. I then like to pop them in the fridge for a few hours to firm up a bit inside before peeling. Soft boiled eggs are really difficult to peel if you don't firm them up a bit in either ice cold water or the fridge before peeling.
Once you've got your egg peeled, it's a case of using the meat from the inside of 1.1/2 sausages (approx) per egg - or equivalent amount of sausage meat. Use this to encase the egg and then roll in breadcrumbs.
Deep fry for about 5 mins until the outside is golden and meat is cooked. The egg should be heated through but still soft / runny in the middle if you originally soft boiled them.
They may be simple and a bit retro - but for a quick and easy meal using minimal ingredients and effort, these are a real treat.
Sarah-Jane Nash - http://www.siliconemoulds.com/ August 2010