Deep-Fried Eggs with Sriracha Remoulade
Deep-Fried Eggs with Sriracha Remoulade takes approximately 45 minutes from beginning to end. One portion of this dish contains about 16g of protein, 26g of fat, and a total of 413 calories. This recipe serves 6. For $1.43 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a main course. This recipe from Bon Appetit has 342 fans. Head to the store and pick up all purpose flour, mayonnaise, sriracha sauce, and a few other things to make it today. Overall, this recipe earns a good spoonacular score of 63%. Deep-fried Oyster Po' Boy Sandwiches with Spicy Remoulade Sauce, Deep Fried Sriracha Turkey, and Scottish Eggs – what could beat boiled eggs deep fried when coated with sausage are very similar to this recipe.
Servings: 6
Ingredients:
1/2 cup all purpose flour
1/2 teaspoon freshly ground black pepper
1/4 cup buttermilk
1 1/2 teaspoons chopped drained capers
1 teaspoon coarse kosher salt
1 tablespoon chopped cornichons** or pickles
Dandelion greens (for garnish)
9 large eggs, room temperature
1 1/2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh parsley
1 1/2 teaspoons chopped fresh tarragon
3 large hard-boiled eggs, chopped
1/2 cup mayonnaise
1 cup panko (Japanese breadcrumbs)
Peanut oil or rice bran oil (for frying)
1/2 cup semolina flour (pasta flour)***
2 1/2 tablespoons Sherry wine vinegar
1 1/2 tablespoons sriracha sauce*
2 tablespoons sriracha sauce
1 tablespoon whole grain Dijon mustard
Equipment:
sauce pan
whisk
bowl
baking sheet
oven
kitchen thermometer
frying pan
slotted spoon
Cooking instruction summary:
Whisk first 10 ingredients in medium bowl. Stir in eggs. Gently lower 6 eggs into large saucepan of boiling water, reduce heat to medium, and simmer 6 minutes for soft-boiled eggs. Drain. Cover eggs with cold water and cool. Very gently crack and peel eggs. Whisk remaining 3 eggs, buttermilk, and sriracha in medium bowl. Whisk both flours in another medium bowl. Mix panko and coarse salt in another medium bowl. Working with 1 soft-boiled egg at a time, gently roll in flour mixture, then egg mixture, then panko mixture. Place on rimmed baking sheet. Preheat oven to 325F. Pour enough oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan. Heat oil to 375F. Working in 2 batches, fry eggs until brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer fried eggs to ovenproof plate and place in oven 3 minutes to heat through. Spoon 1/4 cup remoulade into center of each of 6 plates; top each with 1 egg. Garnish with dandelion greens.
Step by step:
1. Whisk first 10 ingredients in medium bowl. Stir in eggs. Gently lower 6 eggs into large saucepan of boiling water, reduce heat to medium, and simmer 6 minutes for soft-boiled eggs.
2. Drain. Cover eggs with cold water and cool. Very gently crack and peel eggs.
3. Whisk remaining 3 eggs, buttermilk, and sriracha in medium bowl.
4. Whisk both flours in another medium bowl.
5. Mix panko and coarse salt in another medium bowl. Working with 1 soft-boiled egg at a time, gently roll in flour mixture, then egg mixture, then panko mixture.
6. Place on rimmed baking sheet. Preheat oven to 325F.
7. Pour enough oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan.
8. Heat oil to 375F. Working in 2 batches, fry eggs until brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer fried eggs to ovenproof plate and place in oven 3 minutes to heat through. Spoon 1/4 cup remoulade into center of each of 6 plates; top each with 1 egg.
9. Garnish with dandelion greens.
Nutrition Information:
covered percent of daily need
