Green eggs

Green eggs

Ovos verdes

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Makes
12
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Green eggs are quite close to a Scotch egg, really. The eggs are hard boiled and cut in half, then the yolks are scooped out and mixed with lots of parsley – which creates the green colour – plus mustard, shallots and ham. This mixture is then shaped around the egg whites before they are battered and quick-fried until crisp. They are pretty amazing. I recommend serving them with a bit of mustard and lemon on the side.

Ingredients

Quantity Ingredient
7 eggs
1 small banana shallot, finely chopped
5 slices good-quality roast ham, finely chopped
a large handful parsley leaves, finely chopped
1 tablespoon portuguese-style mustard, plus extra to serve
100g plain white flour
3 eggs, beaten with a dash of milk
150g fine dried breadcrumbs
vegetable oil, for frying
sea salt flakes
ground white pepper

Method

  1. Put the eggs in a pan and cover with cold water, bring to the boil, then cover and turn off the heat. Leave for 10 minutes, then remove and cool in iced water to stop the cooking. Once cooled, peel the eggs. I find that they sometimes break a little when you peel them, so I always allow an extra one. Any leftover egg white can be finely chopped and added to the yolk mixture or used for another recipe.
  2. Cut the eggs in half lengthways, remove the yolks and put them in a bowl. Add the shallot, ham, parsley and mustard, and mash well. Taste for seasoning (you may not need to add salt if the ham is quite salty).
  3. Take about 1 tablespoon of the mixture and mould it on top of an egg white, filling the yolk cavity and moulding it on top so that it looks like a whole egg. There should be enough to cover about 12 halves. Chill them for 30 minutes.
  4. Put the flour, beaten egg and breadcrumbs into separate bowls. Roll each cooked egg in flour, then beaten egg (shaking off any excess), then breadcrumbs. Roll them in the egg and breadcrumbs again. This double coating helps prevent the egg white and yolk mixture from separating during frying. Chill them for 30 minutes.
  5. One-third fill a large heavy-based pan with vegetable oil and heat it to 180°C, or until a cube of bread sizzles and turns golden brown almost immediately. Fry the eggs in batches for 2–3 minutes, or until golden brown. Don’t overcrowd the pan or they won’t cook evenly. Remove and drain on kitchen paper. Serve straight away with a little Portuguese-style mustard to dip.
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