In other words, eggs cooked twice (softer or hard boiled, depending on preferences), then wrapped in a sausage meat mix and crisped in panko, until golden brown. Sounds super good, doesn't it?
Recipe
*for 6 eggs
Ingredients:
7 medium eggs
1 homemade sausage (150-160g of meat)
250g minced meat - I used turkey, you can also use beef (yum) or pork.
1 large shallot
1 teaspoon mustard
1-2 tablespoons of grated parmesan
5-6 sprigs of parsley
some chives (about 1/3 of a commercial package)
1-2 cloves of garlic
1 teaspoon salt
1/3 teaspoon paprika
100g panko
2 tablespoons of flour
Steps to follow:
(1) Boil 6 eggs according to preferences (soft or hard). The eggs should be at room temperature (otherwise let them boil for 10 seconds more). After the water has started to boil, place the eggs in the water, turn the heat to medium and when water starts to boil, let the eggs boil as following:
Soft Yolk: 4 min 20 sec (Well-set egg white, a slight border of hardened yolk holding the soft yolk inside, similar to the first picture below)
Medium soft yolk - sticky yolk: 5 min (white well set, slightly soft yolk, set on the edges and sticky in the middle) - 2nd picture below
Hard yolk: 6-7 min (white well set, yolk completely set)
When the cooking time is up, immediately transfer the eggs to a bowl of ice cold water (water and ice cubes), to stop the yolk from cooking further. At the same time, it also helps to peel the egg easier (at least that's what they say, with very fresh ones I feel like I struggle to peel them anyway).
(2) In a bowl, remove the meat from the sausage, add the minced meat, parsley, onion, finely chopped garlic, chives, salt, mustard and paprika. Mix well, forming a paste with all the spices evenly distributed.
(3) Roll the boiled eggs through flour. The flour will help the meat coating stick to the egg better and be easier to handle.
(4) On a plastic wrap, spread the meat mix (divide into 6 parts from the beginning, to be sure you make the eggs even), in an oval shape. Place the egg in the center and with the help of the plastic wrap mold the meat around the egg, gathering the meat as tight as possible around the egg.
(5) Beat the last egg in a bowl. Dip the meatballs in the egg coating and then in the panko. Repeat this step one more time, in order to get a crust as thick and crispy as possible after frying.
(6) In a fire-resistant pan with tall walls, add oil. It would be preferably to have narrower pan in order to not you more oil than is necessary. For example, I use a 1.5 l pot in which I heat 500-600 ml of oil for the bath that the eggs need.
Fry each egg for about 4 minutes, until they become super golden.
We serve them with a salad and spicy mayonnaise sauce (mayonnaise, Sriracha and lemon juice).
Happy cooking!
Love,
G.
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