Created by: ImPat
Created on March 19, 2017
"From Super Food Ideas Oct.'16. From MKR contestants Will and Steve. 1 hour refrigeration and cooling down time ha not been included in times."
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Prep Time: 45mPT45M
Cook Time: 25mPT25M
- 700 grams ground pork (pork mince, use a pork mince 70:30 meat to fat ration recommended)
- 2 tablespoons fennel seeds (coarsely crushed)
- 1 bunch fresh thyme (leaves picked)
- 1 bunch fresh sage (leaves picked and finely chopped)
- 2 garlic cloves, finely chopped
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 500 grams ice cubes (for ice-water bath)
- 8 large eggs, at room temperature
- Vegetable oil for deep frying
- Piccalilli, to serve
- FOR COATING
- 2/3 cup all-purpose (plain)
- 4 large eggs, lightly beaten
- 1 packet (200 gram) panko breadcrumbs (plus extra if needed)
What You Will Need
No special items needed.
Combine mince, fennel sees, thyme, sage, garlic, egg yolk and mustard in a large bowl and season well with salt and pepper and using clean hands, mix well and divide into 8 equal balls (if mixture is too wet, add a few spoonfuls of breadcrumbs to bring it together.
Place each ball between 2 sheets of plastic wrap and using a rolling pin, roll out each ball to form a 4mm thick disc and place on a tray and refrigerate for 30 minutes.
Make an ice-water bath by placing ice cubes into a large bowl of cold water.
Place the eggs in a saucepan of cold water and bring to the boil over high heat and as soon as the water comes to the boil, reduce the heat so the water is just simmering and cook for a further 2 minutes and 15 seconds.
Remove the eggs and immediately put them into the ice-water bath to stop the cooking process and set aside for 15 minutes to cool, then very carefully remove each egg from the shell.
Remove and discard plastic wrap from mince discs and wrap each egg in a layer of the mince, moulding the meat tightly around the egg and making sure there are no trapped air bubbles.
Place each wrapped egg in a piece of plastic wrap and twist plastic wrap to tighten and evenly shape the mince around the egg and refrigerate for 30 minutes.
Preheat oven to 180C/160C fan forced.
Make coating, place four in a shallow bowl and season with salt and pepper and place egg in a separate shallow bowl and breadcrumbs in another.
Remove and discard plastic wrap from prepared eggs.
Coat 1 prepared egg in the flour, shaking off excess and then dip in the beaten egg and roll in the breadcrumbs to coat and repat process with the same egg to create a double coating and then place on a tray and repeat process with remaining prepared eggs, flour, beaten egg and breadcrumbs.
Heat oil in a large, deep saucepan until temperature reaches 180C (if you don't have a thermometer use the handle of a wooden spoon to test if the oil it hot enough; the oil is ready when bubbles form and break around the handle.)
Deep fry eggs, in batches, for 3 to 4 minutes or until golden and using a slotted spoon, remove from oil and place on a wire rack and season with salt.
Place the rack in the oven for 10 minutes and then remove from the oven and serve immediately if want to ensure the yolk of the eggs are perfectly runny and serve with piccalilli.
- Serving Size: 1 (282.5 g)
- Calories 793.3
- Total Fat - 52.5 g
- Saturated Fat - 15.6 g
- Cholesterol - 425.9 mg
- Sodium - 15389.4 mg
- Total Carbohydrate - 33.4 g
- Dietary Fiber - 1.7 g
- Sugars - 3.8 g
- Protein - 45.1 g
- Calcium - 231.6 mg
- Iron - 5.4 mg
- Vitamin C - 2 mg
- Thiamin - 0.9 mg