Boiled eggs with asparagus soldiers
by Adam Bennett
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Though this dish is undeniably a kids recipe – and a joyful one at that – the crispy asparagus soldiers are a real gourmet touch and will taste sublime once dunked into the egg.
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Ingredients
Metric
Imperial
- 6 eggs
- 16 asparagus spears, trimmed and washed
- 100g of plain flour
- 100g of breadcrumbs
- 500ml of vegetable oil
- 2 pinches of salt
- iced water
SAVE RECIPE
Equipment
- Deep-fryer
- 4 egg cups
Method
1
Bring a pot of salted water to the boil. Blanch the asparagus for 1 minute and then plunge into iced water for 1 minute. Drain on some kitchen paper
- iced water
- 16 asparagus spears, trimmed and washed
- 1 pinch of salt
2
Prepare 3 bowls for crumbing. Add flour to the first, 2 beaten eggs to the second and breadcrumbs to the third
- 100g of plain flour
- 2 eggs, whisked
- 100g of breadcrumbs
3
Coat each asparagus spear in the flour, then the egg and finally the breadcrumbs until evenly coated
4
Heat a deep-fat fryer to 180°C. While it heats, draw faces on the eggs in non-toxic pen or pencil
- 500ml of vegetable oil
- 6 eggs
5
Bring a pan of water to the boil. Lower the eggs into the boiling water and cook for around 3 1/2 minutes for soft boiled, 6-7 minutes for hard boiled
6
Meanwhile, fry the asparagus (do this in 2 batches of 8) for 2-3 minutes, until golden brown and crispy. Drain well on kitchen paper and season with salt
- 1 pinch of salt
7
Place each egg in an egg cup, remove the tops and serve with the crispy asparagus soldiers
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