Serves 4, Preparation 25 mins + 1 h in the fridge, Cooking 20 mins
- 8 hard-boiled eggs
- 4 tbsp. grated Parmigiano cheese
- a tbsp of white wine vinegar
- Plain Flour/AP Flour, to taste, approx. 200 g, sifted
- Breadcrumbs, to taste, approx. 200 g
- 2 beaten eggs
- Salt and ground black pepper, 1 teaspoon
- Peanut oil for deep-frying, approx. 500 ml
- 200 ml whole milk, room temperature
- 1 dl cream, room temperature
- 40 g sifted Plain Flour/AP Flour
- 40 g unsalted butter
- Fine Salt, a pinch
Start with the béchamel sauce: melt the butter in a saucepan and pour in the sifted flour, cook for 5 minutes, then pour in the milk and cream, a pinch of salt and mix with a whisk. Cook the béchamel sauce for about 15 minutes until it is quite thick.
Boil the eggs for 8 minutes by adding a tablespoon of vinegar to the water. Cool under cold running water and peel them. Split the hard-boiled eggs in half lengthways. Empty them with a teaspoon by putting the yolks in a bowl together with the bechamel, add grated Parmigiano, a sprinkle of black ground pepper and mix.
Stuff the half hard-boiled egg whites with the bechamel mixture and reassemble the egg with the other half egg white, as if they were sandwiches.
Place in the refrigerator for 1 hour to compact them.
Flour the eggs, then in the beaten eggs and then cover with breadcrumbs, heat the oil, fry until golden then drain on a plate lined with kitchen paper and serve.