The trick is to have the white fully set and the yolk runny. We use large free range hens’ eggs and we boil them from room temperature for exactly 5 and a half minutes. They are then plunged into iced water to stop the cooking process. The pork used is about 35% fat and we mostly use belly cuts for the mince. Here’s the method:
Finely chop carrots, onions, leeks and celery into a brunoise. Sweat them in a pan until soft. Leave them to cool before adding them to the pork mince, as hot vegetables should not be added to raw meat. Mix the finely chopped sage, parsley and thyme with the pork, season with fine sea salt and freshly ground black pepper.
Place each egg into a rolling boil for 5½ minutes then quickly submerge in ice cold water. Press 95g of mince flat in the palm of your hand then wrap around the egg. Flour it, then dip in egg. Coat with seasoned panko breadcrumbs and place in the fryer for 5 and a half minutes at 180°C. Take it out and place in the oven at 180°C for a further 5 minutes.