Deep-Fried Eggs with Asparagus Sauce
User Reviews
4.9
Deep-Fried Eggs with Asparagus Sauce
Description
Deep-Fried Eggs with Asparagus Sauce involves boiling eggs precisely for 5 minutes to obtain a soft center and cooling them immediately to stop cooking. The peeled eggs are dusted in flour, dipped in beaten egg wash, and coated twice in a green breadcrumb mixture that includes chopped fresh herbs and Grana Padano cheese, resulting in a flavorful, herby crust after frying. The eggs are fried in vegetable oil heated to 150°C for about 3 minutes until evenly golden and crispy.
The asparagus sauce starts by sweating onions before adding chopped asparagus stalks (excluding woody ends and tips), cooking them until soft, and blending with fresh basil into a smooth sauce seasoned with salt and pepper. The asparagus tips are reserved as garnish, adding a fresh, crisp touch to the finished plate.
This dish combines contrasting textures of crunchy coating and creamy egg yolk, enhanced by a bright and smooth asparagus sauce. It suits a distinctive appetizer or light entrée for those interested in fresh vegetable flavors balanced with rich eggs and herbs.
Ingredients
- 4 egg free-range
- 1 egg (for egg wash)
- flour (to dust)
- salt
- black pepper
- 1 l vegetable oil
For asparagus sauce:
- 1/2 onion (chopped)
- 250 gr asparagus cleaned, green
- 2 tbsp olive oil extra virgin
- 1 basil small bunch
- salt (to taste)
- black pepper to taste
For herb breadcrumbs:
- 300 gr white bread (chopped, crust off)
- 200 gr fresh herbs (basil, parsley, dill)
- 20 gr Grana Padano cheese
- salt
- black pepper
Instructions
- To prepare the asparagus sauce sweat the onion in a casserole with a drizzle of oil and a pinch of salt.
- Trim off the bottom ends of the asparagus stalks, the woody part.
- Cut off the tips and set them aside to use as garnish.
- Chop the asparagus left and stir them into the cooked onion.
- Add a splash of water and cook until soft. Blend the sauce until smooth and season with salt and pepper. Pass through a sieve if necessary.
- For the breadcrumbs mix all the ingredients in a food processor until uniform in colour.
- Boil the eggs for precisely 5 minutes in boiling water and cool down immediately in a bowl with iced water. Peel gently.
- Dust the egg with flour, then dip in the egg wash and roll gently in the green breadcrumbs to coat. Coat one more time with only egg wash and breadcrumbs.
- Deep fry the eggs in hot oil at 150 ˚C ( 302 ℉) for 3 minutes until golden and crispy all around. Drain on kitchen paper and add a pinch of salt.
- Spread the hot asparagus sauce on the bottom of large bowls, add the asparagus tops creating a nest for the crispy eggs.
- Ground some fresh pepper and garnish with fresh basil leaves. Serve with a drizzle of oil.
Notes
User Reviews
Overall Rating
4.9
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