Here’s my take on the sausagemeat-encased eggs recipe, made with seafood and Asian spices fried to a crispy coating. You can buy boxes of eggs in mixed sizes, which is useful for this recipe as you can use the smallest.
Panko crumbs, common in Japanese cooking, instantly give an almost glamorous golden finish. A tip to clean out your blender after making the paste is to soak, then rinse, in cold water before washing it in hot soapy water, otherwise the protein sticks like glue.
– 250g raw peeled prawns, deveined and roughly chopped
– 200g skinless cod or haddock fillet, roughly chopped
– 1 lemongrass stem, trimmed and finely chopped
– Pinch of turmeric powder
– Pinch of sea salt crystals
– 1 large egg yolk
– 1 red chilli, deseeded and finely chopped
– 10g coriander, leaves removed and finely chopped
– 6 small eggs
– 1 large egg
– 1 large egg white
– 2 tsp milk
– 55g plain flour
– 85g fresh breadcrumbs or
– Panko crumbs
– 250ml olive oil or 250g raw coconut oil, melted
– Sweet chilli sauce
– Tomato ketchup
– Green salad leaves
1. Put the prawns, cod, lemongrass, turmeric, a pinch of sea salt crystals and egg yolk in a mini blender (you may need to do this in two batches) and whizz to a paste.
2. Tip into a bowl, mix in the chilli and coriander, then chill.
3. Have two bowls of cold water ready. Pour boiling water into a pan just large enough to take the six eggs in a single layer.
4. Place over a medium heat and bring back to the boil. Lower the heat so the water isn’t moving and add the eggs (this stops cracking), then turn up the heat to simmer for 5 minutes, giving a soft yolk – if you want it firmer, simmer for 7 minutes.
5. Lift the eggs out with a slotted spoon into one of the bowls of cold water.
6. Immediately gently crack the rounded end and peel carefully while still hot – the shell comes off easily done this way. Put each peeled egg into the other bowl of cold water.
7. Crack the whole egg into another bowl, add the egg white and milk and whisk with a fork. Put the flour in one flat dish and the breadcrumbs in another.
8. Line them up: first flour, egg, then breadcrumbs nearest the hob.
9. Line a plate with kitchen paper and preheat the oven to 160C/gas mark 3.
10. Take the prawn mixture out of the fridge and divide it into six portions. Drain the peeled eggs and sit them on kitchen paper.
11. Prepare one egg at a time for frying. Dredge the egg with flour, then, with damp hands, take a portion of the prawn mixture, flatten it on the palm of your hand and put the egg on top.
12. Mould the mixture evenly around the egg, gently easing it to cover completely.
13. Right away dust in flour, then swiftly transfer to the bowl of whisked egg, cover evenly and place it straight into the crumbs. Here you can mould it a little more, now that it’s more stable.
14. Heat the oil in a small, deep pan over a medium heat and, when a crumb of bread sizzles golden, add the coated egg and time for 2 minutes.
15. Baste and turn the egg gently to cook evenly all round. Give it another minute, if needs be, to get nice and golden.
16. Transfer to the lined oven tray and continue to coat and cook the other eggs in the same way. To eat hot, put them in the oven for 3 minutes.
17. Serve hot or cold with some sweet chilli sauce and tomato ketchup stirred together to make a dipping sauce, and some green salad leaves.
Linda Tubby started out as a fashion designer and on her travels she found her love for food. She is now a writer, recipe developer and a food stylist. She has worked for Sainsbury’s Magazine, Waitrose Food Illustrated, Food and Travel and Bon Appetit.
Cracked contains many recipes ranging from classic to contemporary and Linda offers creative and easy ways to cook with eggs.
Cracked, Linda Tubby, Published by Kyle Books. Photography by Ali Allen