Makes 20 soft-boiled eggs (cooked for 7 minutes in boiling water)


  • 20 eggs, cooked for 7 minutes in boiling water)
  • Pork Mix and Sage Paste (recipes below)
  • Breadings

Pork Mix Ingredients

  • 49 ounces pork butt
  • 21 ounces salted fatback
  • Sage Paste:
    • 1.5 ounces sage
    • 1 teaspoon Maldon salt
    • 1 teaspoon Olave organic extra virgin olive oil
  • 1 cup filone breadcrumbs
  • 1 cup milk
  • 5 tablespoons kosher salt

Breading Ingredients

  • 1 1/4 cup flour
  • 10 eggs, whisked
  • 1/3 cup milk
  • 1 1/4 cup fine filone crumbs
  • 2 cups coarse filone crumbs


  1. Portion the pork mix into 4-ounce balls. Using your hands, carefully flatten out each portion into a pancake, making sure the thickness is even all around.
  2. Place one of the soft-boiled eggs on top of the sausage and wrap it around the egg.
  3. Continue with the remaining eggs and refrigerate until they are cold.
  4. Place all the breading ingredients into separate bowls.
  5. Take each farce-wrapped egg out of the refrigerator and proceed with the following steps:
    • Dredge the egg first in flour, then coat with an egg wash, and cover the egg with a layer of the fine breadcrumbs.
    • Next repeat the egg wash and then coat a second time with a layer of the coarse breadcrumbs.
    • Refrigerate again until cold.
  6. Fry in a 350°F fryer for 9 minutes and let it rest for one minute. The yolk should be runny but warm inside.