Deep Fried Eggs With Sriracha Remoulade Recipes

DEEP-FRIED EGGS WITH SRIRACHA REMOULADE

Steps:

• SIRACHA REMOULADE: Whisk first 10 ingredients in medium bowl. Stir in eggs. DEEP-FRIED 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 ¼ cup remoulade into center of each of 6 plates; top each with 1 egg. Garnish with dandelion greens. *Available in the Asian foods section of some supermarkets and at Asian markets. ** Tiny brine-packed French pickles; available at some supermarkets and at specialty foods stores. ***Available at some supermarkets and at specialty foods stores and Italian markets.

SRIRACHA SCRAMBLED EGGS

Steps:

• Beat eggs in a bowl with half-and-half, sriracha, salt, and pepper until smooth.
• Melt butter in nonstick pan over medium-low heat, tilting the pan to cover surface entirely with butter. Cook egg mixture in pan, stirring to slowly scramble eggs, until the eggs are fully set, 3 to 5 minutes.