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Ovos Verdes: Green Eggs

Forget deviled eggs, for your next party stuff and deep-fry eggs for a snack people will love
Ovos Verdes: Green Eggs
Steven Joyce

I will admit that there’s something of the retro party snack to these stuffed and deep-fried eggs, but they are incredibly moreish. You could add a little finely chopped spring onion or some chives to the yolk stuffing, too. — Rebecca Seal, author of Lisbon

This recipe uses piri piri sauce- you can easily buy store bought. If you want to make your own, click here for the simple and delicious recipe.

Ingredients

  • 5 eggs
  • 2 Tablespoons finely chopped flat-leaf parsley
  • 2 Teaspoons extra-virgin olive oil
  • 1 Teaspoon white wine vinegar
  • Pinch of salt
  • Freshly ground black pepper
  • 4 1/2 Cups vegetable oil
  • 4 Tablespoons plain (all-purpose) flour
  • Scant 1 cup breadcrumbs

For the piri piri mayonnaise:

  • 1 Tablespoon piri piri sauce
  • 5 Tablespoons mayonnaise

Directions

Gently cut each egg in half lengthwise and scoop out the yolks, setting the whites to one side.

Place the yolks in a bowl with the parsley, extra-virgin olive oil, vinegar, salt, and some pepper.

Mash to form a rough paste and taste; add more salt and pepper if you like.

Place a large deep pan over a high heat and fill it with the vegetable oil.

Heat the oil until it reaches about 170 degrees C (340 degrees F) on a pan thermometer, or if you don’t have one, use the bread test: Once the oil is shimmering, drop in a cube of day-old bread.

If the bread fizzes and browns in no less than 30 seconds, the oil is ready. (If it burns in that time, turn the heat down.)

Spoon the yolk mixture back into the whites.

Tip the flour onto a plate. Thoroughly beat the remaining egg in a bowl.

Tip the breadcrumbs onto another plate.

Gently roll one of the stuffed egg halves in the flour, then dip it into the beaten egg, turning and rolling it to ensure it is well covered.

Finally, roll it in the breadcrumbs.

Repeat with two more of the stuffed egg halves.

Working in 2–3 batches, carefully lower the eggs into the hot oil and cook them for 2 minutes, until the crumb is golden brown. (The breadcrumb shells may split if you cook the eggs for too long or at too high a temperature.)

Remove, then repeat with the remaining eggs, keeping the fried eggs warm.

Serve straight away with a little piri piri mayonnaise.

For the piri piri mayonnaise:

To make the piri piri mayonnaise, stir the piri piri sauce into the mayonnaise and serve it alongside the green eggs.