Step 1

Place 20 of the eggs in a large saucepan and cover with cold water. Cover and bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 5 minutes or until hard boiled. Drain and cool under cold running water. Peel.

Step 2

Place the flour on a plate and roll each egg in flour to evenly coat. Shake off excess and place on a baking tray.

Step 3

Use a fork to lightly whisk remaining eggs in a large bowl. Add mince, breadcrumbs, chives and parsley. Season with salt and pepper, and mix well to combine. Divide mince mixture into twenty 1/3-cup portions and shape each portion into a patty about 1cm thick.

Step 4

Place an egg in centre of each patty and use your hands to mould the patty evenly around the egg to cover completely. Smooth outside of each egg with floured hands. Place on a clean baking tray in a single layer. Cover with plastic wrap and place in fridge for 30 minutes to chill.

Step 5

Heat 2 tablespoons of the oil in a large non-stick frying pan over medium heat. Cook 5 eggs, turning often, for 7 minutes or until brown all over and mince mixture is cooked through. Use a slotted spoon to transfer eggs to a plate lined with paper towel to drain. Repeat with the remaining oil and eggs in 4 batches. Serve warm with barbecue sauce, if using.