Deep-Fried Eggs with Sriracha Remoulade

Name: Deep-Fried Eggs with Sriracha Remoulade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters all purpose flour; 1 teaspoons freshly ground black pepper; 59 milliliters buttermilk; 2 teaspoons chopped drained capers; 1 teaspoon coarse kosher salt; 1 Tbsp chopped cornichons** or pickles; 6 servings Dandelion greens (for garnish); 9 larges eggs, room temperature; 2 teaspoons chopped fresh chives; 2 teaspoons chopped fresh parsley; 2 teaspoons chopped fresh tarragon; 3 larges hard-boiled eggs, chopped; 118 milliliters mayonnaise; 237 milliliters panko (Japanese breadcrumbs); 6 servings Peanut oil or rice bran oil (for frying); 118 milliliters semolina flour (pasta flour); 3 Tbsps Sherry wine vinegar; 2 Tbsps sriracha sauce; 2 Tbsps sriracha sauce; 1 Tbsp whole grain Dijon mustard

Deep-Fried Eggs with Sriracha Remoulade might be just the main course you are searching for. This recipe serves 6. One serving contains 413 calories, 16g of protein, and 26g of fat. Head to the store and pick up sriracha sauce, dandelion greens, parsley, and a few other things to make it today. To use up the rice bran oil you could follow this main course with the Blueberry & coconut cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

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Water

Egg

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Sauce Pan

Whisk

Bowl

Drain. Cover eggs with cold water and cool. Very gently crack and peel eggs.

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Water

Egg

Whisk remaining 3 eggs, buttermilk, and sriracha in medium bowl.

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Buttermilk

Sriracha

Egg

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Whisk

Bowl

Whisk both flours in another medium bowl.

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Whisk

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.

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Coarse Salt

All Purpose Flour

Panko

Roll

Egg

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Bowl

Place on rimmed baking sheet. Preheat oven to 325F.

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Baking Sheet

Oven

Pour enough oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan.

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Cooking Oil

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Kitchen Thermometer

Sauce Pan

Frying 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.

Ingredients you will need

Remoulade