Ingredients:
- 6 large eggs
- two eggs (overwhelmed and utilised for the coating)
- 16 oz pork sausage
- two cup panko breadcrumbs (or typical bread crumbs)
- four cups vegetable oil for frying
Guidelines:
- Hard boil your eggs. To get flawlessly hard boiled eggs, set your timer for 9 1/2 minutes after placing eggs in the pot. As soon as your timer goes off, take out the eggs and place them in a bath of cold water.
- When your eggs are cooked and shells are taken out, put up an assembly line with the crushed eggs, sausage meat and bread crumbs.
- Now you’ll want to get about a one/four cup of the ground sausage, make it into a circle and start to form it all-around the hardboiled egg.
- Get the sausage-coated egg and dip it in the beaten egg.
- Roll the sausaged egg in the bread crumbs till it is generously coated.
- Next, fry eggs. When all of your eggs are coated in the bread crumbs, warmth up your oil around medium high warmth. You’ll know your oil is at the suitable temperature when you put a couple of bread crumbs in the pot and it begins to sizzle. Just make sure not to incorporate the eggs to the oil to early – if the oil isn’t sizzling it will just saturate the bread crumbs and it will lose flavor.
- Add two eggs at a time in the hot oil and cook them until finally golden brown, about six-7 minutes. Make sure you give the eggs sufficient time in the oil so the sausage cooks thoroughly.
- Take out the fried eggs from the oil and put on a plate with paper towels to clear away the excessive oil. Cut the eggs in quarters or halves and serve warm.