Deep-Fried Eggs with Sriracha Remoulade

By lindsayvk

Jeremy Fox, chef at Ubuntu restaurant in Napa, California, developed this dish, which is a perfect appetizer for a fancy brunch.

Ingredients

• Sriracha Remoulade:
• 1/2 cup mayonnaise
• 2 1/2 Tbsp Sherry wine vinegar
• 1 1/2 Tbsp Sriracha sauce
• 1 Tbsp whole grain Dijon mustard
• 1 Tbsp chopped Cornichons or pickles
• 1 1/2 tsp chopped fresh tarragon
• 1 1/2 tsp chopped fresh parsley
• 1 1/2 tsp chopped fresh chives
• 1 1/2 tsp chopped drained capers
• 1/2 tsp freshly ground black pepper
• 3 large hard-boiled eggs, chopped
• Deep-Fried Eggs:
• 9 large eggs, room temperature
• 1/4 cup buttermilk
• 2 Tbsp sriracha sauce
• 1/2 cup all purpose flour
• 1/2 cup semolina flour (pasta flour)
• 1 cup panko crumbs
• 1 tsp coarse kosher salt
• Peanut oil or rice bran oil
• Dandelion greens (for garnish)

Details

Servings 6

Preparation

Step 1

Sriracha remoulade:
Whisk first 10 ingredients in medium bowl. Stir in eggs.

Deep-fried eggs:
1. Gently lower 6 eggs into large saucepan of boiling water, reduce heat to medium, and simmer 6 minutes for soft-boiled eggs. Drain. Cover eggs with cold water and col. Very gently crack and peel eggs. Whisk remaining 3 eggs, buttermilk, and sriracha in medium bowl.
2. Whisk both flours in another medium bowl. Mix panko and coarse salt in another medium bowl. Working with 1 soft-boiled egg at a time, gently roll in flour mixture, then egg mixture, then panko mixture. Place on rimmed baking sheet.
3. Preheat oven to 325 degrees. Pour enough oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan. Heat oil to 375 degrees. Working in 2 batches, fry eggs until brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer fried eggs to ovenproof plate and place in oven 3 minutes to heat through.
4. Spoon 1/4 cup remoulade into center of each of 6 plates; top each with 1 egg. Garnish with dandelion greens.