CookEat Recipe
Devilled Poached Eggs
Poached eggs coated with French mustard, beaten egg and fresh breadcrumbs, then fried until golden.
Method
Steps
Step 1
Bring three quarts of water to a boil in a saucepan with two tablespoons of vinegar and one tablespoon of salt. Carefully crack in six commercially pasteurized shell eggs and poach for about four minutes, until the whites hold together.
Step 2
Lift with a skimmer into clean cold water. Poach the remaining six eggs in the same water, then put them in the cold water briefly. Remove all twelve, drain on a clean cloth and neatly trim.
Step 3
Spread a very little prepared Dijon mustard around each egg. Dip in beaten pasteurized whole egg, then lightly roll in fresh plain breadcrumbs.
Step 4
Heat canola oil for deep-frying in a suitable fryer according to its operating instructions and fill limits. Lower the eggs in a frying basket in suitable batches and fry for about one minute, until the coating is golden and set.
Step 5
Lift, drain well, sprinkle with a little salt, arrange on a hot dish and serve promptly.
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