- 6 whole eggs in their shells, plus 1, lightly beaten
- 1 lb. ground pork sausage
- 1 tbsp. Worcestershire sauce
- 1 tbsp. English mustard
- 2 tsp. cornstarch
- 1⁄4 tsp. ground mace
- 2 leaves sage, finely chopped
- 2 sprigs thyme, finely chopped
- Kosher salt and freshly ground black pepper
- Canola oil, for frying
- 1⁄4 cup cup milk
- 1⁄2 cup cup flour
- 2 cups panko bread crumbs
- Place 6 eggs in a 2-qt. saucepan and cover by 1″ with cold water. Place over high heat and bring to boil; cover, remove from heat, and let sit for 6 minutes. Drain eggs, and transfer to a bowl of ice water; let sit for 5 minutes. Drain eggs, and peel and discard shells; set aside.
- Combine sausage, Worcestershire, mustard, cornstarch, mace, sage, and thyme in a bowl; season with salt and pepper and mix until evenly combined. Divide mixture into 6 equal portions, and form each portion around each cooked egg to cover completely. Place on a plate and refrigerate for 30 minutes.
- Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Combine remaining beaten egg with milk in a bowl, and place flour and bread crumbs in separate bowls. Working in batches, coat each meat-covered egg in flour, shaking off excess, and then dip in milk mixture to coat. Dredge in bread crumbs, and then fry until golden brown and meat is cooked through, about 7 minutes. Transfer to paper towels to drain briefly, and let cool for 10 minutes before serving.