Posts Tagged ‘caerphilly’
Deep-fried egg in a Caerphilly crust
Thursday, January 13th, 2011
I love really fresh eggs, so I don’t get them from a supermarket because I have no idea when they were laid. And for this dish you absolutely must use fresh eggs. When you poach a fresh egg, the white will surround the yolk perfectly. Serves four.
1 dash white-wine vinegar
4 very fresh free-range eggs
Flour, for dusting
1 beaten egg
125g crumbly Caerphilly, finely grated or crumbled
125g fine white breadcrumbs
300g spinach
Bring a large pan of water to a boil, add a dash of vinegar and stir gently. Carefully break the eggs one at a time into the boiling water, poach for two minutes, then remove with a slotted spoon and pop into a bowl of iced water to arrest the cooking process. When the eggs are cold, carefully flour them, then coat with beaten egg. Mix together the cheese and breadcrumbs and use to coat the eggs. Heat a deep-fat fryer to 330F. Lower the eggs into the hot oil and fry for two and a half minutes, until golden brown. Serve on a bed of lightly cooked seasoned spinach. When you cut into the egg, the yolk should run out over the spinach.
Tags: caerphilly, eggs, spinach
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