Deep-Fried Eggs with Sriracha Remoulade

By tammy1365

Ingredients

• 1/2 c mayonnaise
• 2-1/2 T Sherry wine vinegar
• 1-1/2 T sriracha sauce*
• 1 T whole grain Dijon mustard
• 1 T chopped cornichons** or pickles
• 1-1/2 t chopped fresh tarragon
• 1-1/2 T chopped fresh parsley
• 1-1/2 T chopped fresh chives
• 1-1/2 T chopped drained capers
• 1/2 t freshly ground black pepper
• 3 large hard-boiled eggs, chopped
• 9 large eggs, room temperature
• 1/4 c buttermilk
• 2 T sriracha sauce
• 1/2 c all purpose flour
• 1/2 c semolina flour (pasta flour)***
• 1 c panko (Japanese breadcrumbs)
• 1 t coarse kosher salt
• Peanut oil or rice bran oil (for frying)
• Dandelion greens (for garnish)

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Whisk first 10 ingredients in medium bowl. Stir in eggs.

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 cool. Very gently crack and peel eggs.

Whisk remaining 3 eggs, buttermilk, and sriracha in medium bowl. 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.

Preheat oven to 325°F. Pour enough oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan. Heat oil to 375°F. 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.

Spoon 1/4 cup remoulade into center of each of 6 plates; top each with 1 egg. Garnish with dandelion greens.