Soft cooked boiled eggs are transformed with a delicious crunchy coating and a final flourish of your dukkah.
INGREDIENTS
8 eggs
To cook
vegetable oil for deep frying
½ cup flour
½ teaspoon ground cumin
2 eggs, lightly beaten
½ cup shredded coconut
½ cup panko crumbs
sea salt and freshly ground pepper
To serve
purchased dukkah
American yellow mustard
tamarind chutney (I used Jenny’s Kitchen brand)
METHOD
Put the eggs in a saucepan of cold water and bring to a rolling boil. Remove from the heat and cover with a lid. Leave for 6 minutes then drain. Cool under cold water and peel.
Place the flour and cumin in a dish, the eggs in another and the combined coconut and panko crumbs in a third. Season each one.
Pat the eggs dry with a paper towel. Roll the eggs in the flour, then in the eggs and finally the coconut crumb mixture, pressing on well to adhere. Chill if not cooking immediately.
Heat about 6cm of oil in a small, deep saucepan to 180°C on a sugar thermometer.
Carefully lower in 2 eggs and cook for 2-3 minutes, turning often until golden all over. Drain on kitchen towels and repeat with the remaining eggs.
To serve: Place the eggs on a serving platter and top each with a little dukkah. Serve with a bowl of tamarind chutney and some mustard. Makes 8
Pantry Note: Jenny’s Kitchen chutneys are available at good food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.