Method

1. Place the eggs in a pan of cold water, place over a high heat and bring to the boil, then reduce the heat and simmer for exactly 7 minutes for a hard boiled centre (or if you prefer your yolks a little runny in the centre, boil for 4 minutes).
2. Remove from the heat, drain and cool the eggs under cold running water, then peel the shells.
3. Mix the sausage meat with the thyme, parsley and spring onion in a bowl, and season well with salt and freshly ground black pepper.
4. Divide the sausage meat mixture into four and flatten each piece between a piece of cling film using your hands or a rolling pin (try to keep it in a neat oval shape big enough to wrap around the egg).
5. Place the GF White Mix on a plate, season well and roll each egg in the White Mix, then place each onto rolled sausage meat, and wrap around the egg, ensuring egg is completely covered.
6. Dip each coated egg into the beaten egg and then roll in the gluten-free breadcrumbs to completely coat.
7. Heat the oil in a deep pan (until it reaches approx. 160°C or you can test by popping a few breadcrumbs into the oil - they should sizzle and turn brown after 10seconds).
8. Carefully submerge the eggs into the oil (using a slotted spoon or small frying basket), and cook for 8-10minutes until golden and crispy.
9. Remove from the pan with the clotted spoon/frying basket, drain on kitchen roll, and allow to cool. Enjoy!