RECIPE: Crispy deep fried eggs
Great for brunch or as a starter - the trick to these trendy eggs is to keep the yolk soft and oozy
Serves: 4
Ingredients:
4 extra-large eggs at room temperature
Oil for deep-frying
Coating:
120ml (½ cup) flour seasoned with salt, white pepper and a dash of cayenne pepper or a few chilli flakes
2 eggs, beaten
250ml (1 cup) Panko breadcrumbs or fresh breadcrumbs
To serve:
1 packet of rocket
15ml (1 tbsp) olive oil
5ml (1 tsp) vinegar
Salt and pepper
Dipping sauce:
Soy sauce
Sriracha sauce
Method:
1. Place the eggs in a pan, add a pinch of salt and pour over boiling water. Bring to the boil and boil for 3 minutes.
2. Remove from heat, pour off water, pour cold water over them and gently crack the shells. Leave to cool then very gently peel the eggs and set aside. It's better to use eggs that are older than those that are very fresh.
3. Preheat the oil for deep-frying the eggs.
4. Roll the damp eggs in seasoned flour, dip into beaten egg and roll in the breadcrumbs, ensuring they are evenly coated. Set aside and repeat with remaining eggs.
4. Very gently dip eggs into the hot oil using a slotted spoon and fry till golden on both sides. Remove and drain on paper towel.
5. Toss rocket in the olive oil, vinegar and seasoning.
6. To serve, place a nest of rocket on a serving plate or individual plates and top with the eggs.
7. Serve with dipping sauces and toasted bread soldiers if desired...
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