1. Boil the eggs. For the perfect soft-centred eggs, or firmer if you prefer, here's how I do it:

• Bring a pot of water to a boil. Once the water is boiling, carefully lower the eggs into the pot using a slotted spoon. Set a timer for 6-7 minutes if you want runny yolks (perfect for that soft-boiled texture) or 8-9 minutes for slightly firmer, jammier yolks.
• While the eggs are boiling, prepare an ice bath (a bowl of cold water with ice cubes, or an ice pack to save on wasted ice!)
• As soon as the timer goes off, immediately transfer the eggs to the ice bath. Let them sit for at least 5 minutes to stop the cooking process and make the eggs easier to peel.
• Once cooled, gently tap the eggs on a hard surface and peel them under running water for a clean, smooth peel.

2. Once the eggs are cool enough to handle, peel the eggs and slice in half lengthwise. Take the yolks out and place into a bowl, mash up and then combine with the chopped parsley, white wine vinegar, salt and pepper. Mix thoroughly to form a paste like consistency.

3. Refill the egg white halves with the yolk mixture carefully and set aside.

4. To batter the filled eggs, set up a three-bowl assembly line: one bowl with beaten eggs, another bowl with flour, and a third bowl with breadcrumbs. Dip each stuffed eggs first in the flour, then the beaten egg, and finally roll it in the breadcrumbs. Try to make sure it's all evenly coated and completely covered.

5. Heat enough vegetable oil in a large pot or deep fryer to reach 175ºC (350°F). Gently fry the breaded eggs in batches for 2-3 minutes per side, or until golden brown and crispy.

6. Set the fried eggs on paper towels to drain excess oil and serve immediately. You can enjoy them plain or with a side of mayonnaise, piri piri sauce, or your favourite hot sauce.

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FAQs

1. How do I avoid overcooking the eggs?
To get the perfect hard-boiled eggs, place the eggs in cold water, then bring them to a gentle boil. Start your timer once the water is boiling, and cook for 8-10 minutes depending on your desired yolk firmness. Once done, immediately transfer the eggs to an ice bath to stop the cooking process and make peeling easier.

2. What’s the best way to peel boiled eggs without breaking them?
Use eggs that are at least a few days old, as fresh eggs are harder to peel. Gently tap the eggs on a hard surface to crack the shell all over, then peel under running water to help remove stubborn bits.

3. Can I make the yolk filling ahead of time?
Yes! Prepare the yolk mixture a day in advance and store it in an airtight container in the fridge. This can save time on the day you’re planning to fry the eggs.

4. How do I keep the breadcrumb coating from falling off?
Make sure each egg is fully coated with flour, then egg, and finally breadcrumbs. Press the breadcrumbs lightly onto the eggs to help them adhere. Refrigerating the breaded eggs for 10-15 minutes before frying can also help the coating stick.

5. What oil should I use for frying?
Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil. These oils ensure even frying and won’t overpower the flavour of the eggs.

6. Can I bake these instead of frying?
Yes! Place the breaded eggs on a baking sheet lined with parchment paper and spray them with oil. Bake at 200°C (400°F) for about 10-12 minutes, or until golden and crispy, flipping halfway through for even browning.