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Fried Buffalo Eggs
Makes 6 servings
Similar to Scotch eggs but without the meat, these snacks are fun and very filling. Cut them into quarters to make an interesting topper for a salad. Prepare eggs that are a little less cooked than usually desired. The second cooking in the hot oil will cook the center even more. The triple process of battering the eggs—flour, egg, panko—is a hassle but needs to be repeated so the entire surface of the egg is heavily coated. Add more egg or panko to the bowl, if necessary.
Ingredients:
- 1/4 cup all-purpose flour
- 2 large eggs, lightly beaten
- 3/4 cup seasoned panko
- 6 soft- or hard-boiled eggs, peeled
- Vegetable oil
- Buffalo Sauce (recipe below)
Place flour in a shallow bowl. Place beaten eggs in a separate shallow bowl. Place panko in a third shallow bowl.
Roll boiled eggs in flour and dip in beaten eggs, allowing excess to drip off. Roll in panko. Dip panko-coated boiled eggs again in beaten eggs and roll again in panko, making sure the surface is well and thickly coated.
Pour oil to at least 2 inches deep in a deep fryer or saucepan, and heat to 350°. Cook coated eggs, in batches, for 2 to 3 minutes, turning if necessary, until golden brown. Drain and serve with Buffalo Sauce.
Buffalo Sauce: Combine 1/4 cup butter (melted), 1/4 cup hot sauce, 1 teaspoon apple cider or white vinegar, 1/4 teaspoon Worcestershire sauce, and a pinch of garlic powder in a small bowl. (Recipe may be doubled and stored in the refrigerator up to 1 week.) Makes 1/2 cup.