2 tbsp chopped mixed herbs (We like chives and thyme)
1 tbsp English mustard
Splash of milk
1/2 cup or 50 g flour
1 cup or 100 g panko breadcrumbs, or homemade breadcrumbs
Vegetable oil, to cook
Put six of the eggs into a pan, cover with cold water and bring to the boil. Turn down the heat and simmer for five minutes, then put straight into a large bowl of iced water for at least 10 minutes.
Put the meat, herbs and mustard into a bowl, season and mix well with your hands.
Divide into 6 balls.
Carefully peel the eggs.
Beat the two raw eggs together in a bowl with a splash of milk.
**If you are making your own breadcrumbs, I suggest about 6 slices of FROZEN bread. Cut into quarters and place in a food processor
Pulse until the bread is a medium crumb
Put the flour in a second bowl and season, then tip the breadcrumbs into a third bowl. Arrange in an assembly line. Put a square of clingfilm on the work surface, and flour lightly.
Put one of the meatballs in the center, and flour lightly, then put another square of cling film on top.
Roll out the meat until large enough to encase an egg and remove the top sheet of clingfilm.To assemble the egg, roll one peeled egg in flour then put in the centre of the meat. Bring up the sides of the meat to encase it and smooth it into an egg shape with your hands.
Dip each egg in flour, then egg, then breadcrumbs, and then dip back in the egg and breadcrumbs to give it 2 coats. Fill a large pan a third full of vegetable oil, and heat to 325F, 170C (or when a crumb of bread sizzles and turns golden but does not burn, when dropped in it).
Using a slotted spoon, carefully lower each egg into the oil and use your spoon to turn it every so often so it browns evenly. **You may need to cook in batches depending on the size of your pan**
Cook the eggs a couple at a time, for seven minutes, until crisp and golden, then drain on kitchen paper before serving.