Serves 4, Preparation time 15-20 mins + about 3 hours refrigerate, Cooking time for each yolk – 1 minute
- Egg, 8 (we estimated 2 yolks each guest)
- Breadcrumbs, to taste
- Peanuts oil for a deep-frying, 1lt
- a pinch of salt
- Fresh baby spinach, to taste
In a bowl or in a plate, create a thick layer of breadcrumbs.
Separate delicately yolks from whites and set aside the latter.
Gently lay each yolk on the layer of breadcrumbs taking care not to stick them too much to each other.
Add more breadcrumbs until yolks are completely covered.
Cover with another plate and put to rest in the fridge for at least three hours.
Heat the oil in a pan.
Gently, release the yolks from the excess breadcrumbs by placing them on a skimmer and let the excess breadcrumbs falling down.Tip: to know if oil is hot enough, do the tootpick test by dipping it halfay down in the oil: if bubbles form around it, oil is ready.
Place the skimmer with the breaded yolk in the pan and fry it for 40” max 1′ in the boiling oil. Frying two at a time and take off from the oil with the skimmer.
Tip: a longer frying time risks to cook the yolk completely whilst it has to remain runny inside. That’s the key of this recipe!
Fried yolks ready! Place them on the spinach so that each friend/guest can break their own yolk and eat it together with spinach.
Ok, but what about the egg whites?
Egg whites can be frozen by putting them in small plastic bowls closed with a lid or in a plastic glass covered with transparent film. Don’t freeze them for no longer than 3 months. They won’t lose their capacity to be whipped. To use them, simply take them out of the freezer and let them defrost overnight in the fridge and consume them within 24 hours.