Eggs Turin Style (Piedmont)

Hard boil 6 large eggs, cool them under running water and shell them carefully. Cut each egg in half.

Collect 2 to 3 sprigs of parsley and a sprig each of sage, rosemary and thyme. Chop them together finely, mixing them thoroughly. Melt 2 tablespoons of butter in a heavy frying pan and saute the herbs until limp over a low heat. Leave to cool completely.

Beat 2 eggs thoroughly with a pinch of salt, pepper and grated nutmeg, and stir in 2 or 3 tbsps of grated parmesan. Pour over herbs and beat with a fork until thoroughly mixed.

Dust the hard-boiled eggs with flour, dip them into the herb and eggs mixture, and deep-fry in hot oil until golden. Serve immediately, allowing 1 to 2 eggs per person.