20 soft-boiled eggs (cooked for 7 minutes in boiling water)
For the pork mix:
49 oz pork butt
21 oz salted fatback
1 recipe sage paste (see below)
1 cup filone breadcrumbs
1 cup milk
5 tablespoons kosher salt
For the sage paste:
1.5 oz sage
1 teaspoon Maldon salt
1 teaspoon Olave organic EVOO
For the breading:
1 ¼ cup flour
1/3 cup milk
1 ¼ cup fine filone crumbs
2 cups course filone crumbs
Portion the pork mix into 4 oz balls. Using your hands, carefully flatten out each portion into a pancake, making sure the thickness is even all around. Place one of the soft-boiled eggs on top of the sausage and wrap it around the egg. Continue with the remaining eggs and refrigerate until they are cold.
Place all the breading ingredients into separate bowls.
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 course breadcrumbs.
Refrigerate again until cold.
Fry in a 350F fryer for 9 minutes and let it rest for one minute. The yolk should be runny but warm inside.