Place eggs into boiling pot of water. Allow to boil for 4 minutes for runny centers, 5-6 minutes for jammy centers, 7-8 minutes for hard boiled centers. Set a timer when you place eggs into boiling water. Once timer is up, immediately remove eggs and place into ice bath to stop cooking. This will help you achieve the desired consistency of the yolks.

Let eggs cool to the touch, then gently peel. This is easiest if you peel under a slightly running tap or stream of water. Eggs can be boiled and peeled up to three days ahead of time and kept in the fridge.

When ready to fry eggs, begin by mix meats with herbs and salt and pepper. This is easiest to do by hand to ensure even mixing.

Divide meat mixture into eight even balls. Lay out a sheet of plastic wrap on the counter and drip a few drops of water to prevent meat from sticking. Lay another plastic wrap sheet on top (also with water) and roll out to about 1/4 to 1/2 inch thick.

Set up your dipping stations. One bowl with flour, one bowl with buttermilk and two eggs whisked together, one bowl with panko bread crumbs.

Gently dust egg in flour.

Wet hands, then remove top sheet of plastic and gently wrap flour dusted egg in meat.

Dip meat wrapped egg in buttermilk and egg mixture. Then roll in panko bread crumbs.

Heat oil in pot so that there is about 3-4 inches of oil. Heat oil to 350 degrees, any hotter and the panko crumbs will burn. Use a candy thermometer to know how hot the oil is.

Now you can slice eggs into halves or fourth and serve with a dipping sauce. Or place whole eggs into air tight container and store for up to three days in the fridge until ready to serve.