Poached Eggs Fried in Nut Coating
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large egg (s)
- 2 liters water
- 1 teaspoon salt
- 8 tablespoon vinegar, lighter
- Water, (ice water)
Also: for breading
- 6 tablespoon flour
- 1 egg (s)
- 80 g nuts, round, variety your choice
- 2 tablespoon breadcrumbs
Also:
- 1 liter oil, neutral
Print Recipe
Pin Recipe Instructions
- Bring the water with the vinegar and salt to the boil, turn the heat down so that the water only boils slightly.
- Open one egg at a time, put it in a cup, slide it carefully into the vinegar water and poach it for 3 to 4 minutes.
- Take out and chill in ice water. Dry on paper towels.
- For the breading, put the flour in a bowl. Mix the egg in a second bowl. Mix the breadcrumbs with the nuts in the third bowl.
- Turn the poached eggs very carefully in the flour, add them to the egg and finally toss them in the crumbs and nuts mixture.
- Fry the breaded eggs in hot oil for about 3 to 4 minutes until golden brown.
- Degrease on kitchen roll and serve.
- Note:
- You can poach the eggs some time before breading and deep-frying.
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