| 1 | Vegetable oil for deep frying preheat oven to 300 deg. |
| 2 | Spread bread crumbs on baking sheet. |
| 3 | Bake crumbs for about 10 minutes to dry. |
| 4 | Peel eggs, halve and separate yolks from whites. |
| 5 | Melt butter in heavy small skillet over low heat. |
| 6 | Add herbs and stir until wilted, about 1 minute. |
| 7 | Cool slightly. |
| 8 | Mash yolks in small bowl. |
| 9 | Stir in herb mixture. |
| 10 | Season with salt and generous amount of pepper. |
| 11 | Spoon herbed yolk mixture into egg whites. |
| 12 | Combine bread crumbs and parmesan in shallow bowl. |
| 13 | Dip stuffed eggs in flour, then beaten egg; roll in bread crumbs, coating thoroughly. |
| 14 | Refrigerate uncovered at least 20 minutes. |
| 15 | (can be prepared 6 hours ahead). |
| 16 | Heat oil in deep fryer to 360 °Fry eggs in batches (do not crowd) until golden brown, turning occasionally, 3 to 4 minutes. |
| 17 | Drain on paper towels. |
| 18 | Sprinkle with salt and serve. |
| 19 | *combine parsley with sage, rosemary or basil |
