Boiled Eggs - Battered

Boiled eggs, a simple yet versatile ingredient, can be transformed into a delicacy that is sure to impress. We start by boiling the eggs. It is ideal to boil them for about 10-12 minutes to ensure the yolks become firm but not dry. After boiling, we immediately plunge them into cold water to stop the cooking process, which will also help us peel them more easily. Once cooled, we carefully peel them, taking care not to crack them.

After obtaining the boiled eggs, we cut them lengthwise or into cubes, depending on preference. The entire cutting process should be done carefully to maintain their shape and avoid crumbling. In a bowl, we beat a fresh egg, making sure it is well homogenized. This will serve as a binder to adhere the flour and breadcrumbs.

Elsewhere, we prepare a mixture of flour and breadcrumbs. Each piece of boiled egg will first be passed through the flour, then through the beaten egg, and finally through the breadcrumbs, which will provide a delicious and crunchy crust. This outer layer will turn golden and crispy during frying, contributing to the final texture of the dish.

In a pan, we heat the oil until it becomes very hot. It is important for the oil to be at the right temperature to avoid excessive oil absorption in the eggs. Once the oil is ready, we carefully introduce the breaded eggs, taking care not to overcrowd the pan. We fry them until they become golden, about 2-3 minutes on each side.

After frying, we remove the eggs onto a paper towel to absorb the excess oil. These delights can be served alongside a side of fresh salad, delicious sauces, or other lovingly prepared dishes. The combination of the crunchy texture of the eggs with the freshness of the salad will create a pleasant contrast, and the taste will be truly memorable. This recipe is not only simple but will bring a touch of originality and flavor to your meal. Bon appétit!