CookEat Recipe
Florentine Frog and Egg Skillet
Floured frog pieces browned in olive oil and enclosed in gently set eggs, served in their cooking pan.
Method
Steps
Step 1
Gather the ingredients: 800 g legally sourced food-grade frog hindquarters or legs, professionally skinned and cleaned; 60 g plain flour; 4 tablespoons olive oil; 4 eggs; Salt and black pepper; 1 tablespoon lemon juice, optional.
Step 2
Use frog meat prepared for human consumption by an inspected supplier, with the skin, entrails and gallbladder removed. Keep chilled at 4°C or colder until cooking. Pat the prepared pieces thoroughly dry and dust lightly with flour, shaking off excess.
Step 3
Heat the olive oil in a wide skillet over medium-high heat. Add the frog pieces, season with salt and pepper and cook for about 10–15 minutes, turning and loosening them carefully so both sides brown without sticking. Adjust to their thickness and check the thickest meat reaches at least 74°C.
Step 4
Beat the eggs with a little salt and pepper and the optional lemon juice. Pour evenly over the browned pieces, lower the heat and leave undisturbed to set like a frittata. Cover if needed and cook for roughly 5–10 minutes until the egg is set throughout and reaches at least 74°C. Serve promptly in the skillet; the legs contain bones.
Step 5
For the first fried variation, use the same frog, flour, oil and seasoning with all 4 eggs, omitting the lemon. Flour the dry pieces, immerse in the seasoned beaten eggs and refrigerate in a snug covered dish at 4°C or colder for about 2 hours, turning the pieces once. Lift out individually, let excess egg drain and fry in the hot oil, turning, for about 10–15 minutes until golden and at least 74°C inside. Discard unused raw egg mixture; do not pour it into a frittata.
Step 6
For the second fried variation, use 2 eggs and the lemon juice with the same frog, flour, oil and seasoning. Flour the pieces and brown them lightly on both sides in the pan for 3–4 minutes. Immediately dip each piece in the eggs beaten with salt, pepper and lemon, then return it to the pan to finish cooking, about 6–10 minutes more, until at least 74°C. Do not chill or hold partly cooked pieces between these steps.
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