Picnic recipe: Crispy eggs with a summer salad

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Give your boiled eggs a bit of a crunch with this edible crisp shell...

Crispy eggs recipe
Forget scotch eggs and try something fresher with these crisp coated boiled eggs. Perfect for a summer lunch or picnic, make up a batch and pop them on top of your summer salad.

Crispy eggs with a summer salad

Serves 4

INGREDIENTS

  • 5 Eggs
  • 100g Seasoned breadcrumbs
  • 100g Plain flour
  • 100g peas
  • 100g beans
  • 2 sprigs of Tarragon
  • Enough salad leaves for 4 plates

METHOD

Boil 4 eggs in a pan for 3 minutes (from fridge), or 2 minutes (from room temperature).

Remove from the pan. Gently tap the egg to crack the shell, and then place in cold water. After a few minutes in the cold water, peel the shell off (it should come off easily).

Roll the eggs in flour, then whisked egg, then Japanese breadcrumbs.

Fry in vegetable oil at 180C for approx 1 minute until they are browned. You can either do this in a saucepan, or if in a frying pan, gently baste them with the hot oil and turn them every 20 seconds until they are browned and crispy.

Pan fry the peas and beans with a pinch of finely chopped Tarragon.

Arrange the salad on a plate and pop the crispy eggs on top. Serve.



Recipe from thehappyegg.co.uk

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