Crispy Parmesan eggs
A fun take on a more traditional beer snack, these Freshlay Farms Golden Yolker® eggs are coated in a crunchy, highly savoury coating of grated Parmesan cheese. They are served with a punchy chilli and herb mayonnaise for the ultimate snack.
Ingredients
Metric
Imperial
Crispy parmesan eggs
- 6 Freshlay Farms Golden Yolker® eggs
- 200g of plain flour
- 200g of Panko breadcrumbs
- 1 pinch of ground turmeric
- 1 pinch of smoked paprika
- 80g of grated Parmesan
- vegetable oil, for deep-frying
- sourdough bread, toasted and sliced into soldiers
Chilli and herb mayonnaise
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 garlic clove, grated to a paste
- 1 tbsp of cold water
- 1 tsp Dijon mustard
- 1 tbsp of lemon juice
- 100ml of vegetable oil
- 100ml of extra virgin olive oil
- 1 tsp pul biber chilli flakes, or other mild chilli flakes
- 1 tbsp of chopped chives
- 1 pinch of salt
Method
To make the mayonnaise, combine the egg, garlic, water, mustard and lemon juice in an immersion blender cup, or other tall cup
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 garlic clove, grated to a paste
- 1 tbsp of cold water
- 1 tsp Dijon mustard
- 1 tbsp of lemon juice
Add the vegetable and olive oils. Let them settle for 30 seconds or so, then blend with an immersion blender. As the mayonnaise forms, move the cup around to make sure all the ingredients are properly emulsified
- 100ml of vegetable oil
- 100ml of extra virgin olive oil
Season with salt, then stir in the chilli flakes and chives. Cover and set aside
- 1 pinch of salt
- 1 tsp pul biber chilli flakes, or other mild chilli flakes
- 1 tbsp of chopped chives
For the Parmesan eggs, bring a pan of salted water to the boil, then gently add four of the eggs. Cook them for 5 minutes, then transfer to a bowl of iced water
Peel the eggs carefully, then set them aside
Next prepare the breading. Beat together the remaining two eggs and then set them aside
Spread the flour out on a plate and season with salt
- 200g of plain flour
Combine the panko, turmeric, smoked paprika and Parmesan and mix to combine
- 200g of Panko breadcrumbs
- 1 pinch of ground turmeric
- 1 pinch of smoked paprika
- 80g of grated Parmesan
Roll each soft-boiled egg in the flour, then the beaten egg, then the crumbs. Repeat this process so that the eggs have a double coating
Transfer the eggs to a wire rack placed over a tray, and chill in the fridge for 30 minutes (or longer if needed) to allow the coating to firm up
When nearly ready to cook, preheat a deep fryer to 180°C, or bring a few centimetres of oil to 180°C in a wide, high-sided pan
- vegetable oil, for deep-frying
Fry the eggs one at a time for 1 minute, or until the breadcrumbs are until golden brown
Place the eggs in egg cups and serve with the mayo and soldiers
- sourdough bread, toasted and sliced into soldiers
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