Martyn Nail's egg with Parmesan shell
This recipe is quite a challenge but the end result not only tastes great but the concept will amuse the big kid in all of us. The eggs are first boiled for a short time and then gently peeled while they are still quite soft then rolled in flour, egg and parmesan breadcrumbs and then quickly deep-fried to crisp up the egg's new ‘parmesan shell’.
- 1 large British Lion egg per person
- small amount of flour (100g)
- 2 large British Lion eggs beaten with a fork
- 100g dry breadcrumbs mixed with 40g grated Parmesan
- oil for frying
- Red pepper essence:
- 220g jar of roasted peppers
- 40g sugar
- 40ml red wine vinegar
- 60ml water
- Or some tomato ketchup
- Pre heat a fryer to 180C.
- Bring a pan of water to the boil and cook the eggs for 6 minutes, cool in cold running water and then tap the shell gently to break it and carefully peel.
- Once you have peeled your eggs, roll them first in the flour, coating them all over, then into the beaten egg mixture and then finely coat in the Parmesan breadcrumbs.
- When ready to serve, fry the eggs until they are very golden, drain on kitchen paper, cut a little off the base of each so they stand upright and place on plates, using a spoon pull a blob of red pepper essence or tomato sauce to decorate and enjoy.