Crispy Free Range Egg, Roasted Vine Tomatoes and Black Pudding
More of an idea than a recipe as such but a fantastic way to serve a nice runny yolk and tender white encased in a crispy shell. The accompaniments are a matter of choice and these eggs would be just as happy in a warm salad, served with some chargrilled asparagus or as part of a decadent brunch. The tomatoes are a great foil for the richness of the egg and the black pudding.
What you’ll need
4 free range eggs + 1 for coating
2 small black puddings
4 x sets of cherry tomatoes on the vine, each with about 6 fruit.
Panko bread crumbs
White wine vinegar
Let’s get cooking
For the crispy eggs you need to poach the eggs in water, chill in ice water and then panne with the flour, egg and breadcrumbs.
After much experimenting with poached eggs I reckon the best way is a deep pan full of water that is at a gentle but steady simmer. Crack the egg into a tea cup or similar, add a couple of drops of vinegar. Stir around the outside edge of the pan to create a vortex in the water, not too vigorously, now slowly tip the egg into the centre of the vortex. Around two minutes should be about right. Remove the egg with a slotted spoon into a bowl of iced water. Repeat with the remaining 3 eggs. When the eggs are completely cold, trim with a pair of kitchen scissors to neaten the shape.
Set up three shallow containers and in the first put a couple of tablespoons of plain flour. Season the flour. In the second, crack in the last egg and beat well with a drop of milk. In the third have your bread crumbs. Dry the poached eggs on kitchen paper and then roll gently in first the flour, then the egg and bread crumbs. The eggs can be held like this in the fridge for a couple of hours. To serve, deep fry the eggs in oil at 165°C for two minutes until a deep golden brown. Drain on kitchen paper, sprinkle with Maldon salt and serve.
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