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Ovos verdes — breaded fried eggs with an herb filling
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Source: https://recipheon.com/en/recipes/snacks/ovos-verdes-breaded-fried-eggs-with-an-herb-filling
About this recipe
Ovos verdes are Portuguese eggs with an herb filling and a thin, crisp breadcrumb coating. Mix the cooked yolks with parsley, soft butter and a little wine vinegar, then return the filling to the whites. The filling should be thick and sit firmly in the hollows so the halves do not fall apart during coating. A short chill makes frying easier and helps them keep their shape. Serve immediately after draining, while the coating is golden and crisp and the center delicate and distinctly flavored with parsley.
Ingredients
Eggs and herb filling
6 medium eggs for boiling — about 300 g without shells; the whites and yolks remain in the dish
25 g soft butter
15 g fresh parsley, weight of leaves and tender stems
5 ml white wine vinegar
3 g fine salt
0.5 g ground black pepper
Coating and frying
2 medium eggs for coating — about 100 g without shells; the unused portion will be discarded
50 g all-purpose flour for coating; excess will remain after coating
120 g fine breadcrumbs; excess will remain after coating
600 ml refined canola oil for frying; most will remain in the skillet
Water for boiling and cooling
1.5 l water for boiling the eggs, to be drained
2 l cold water for cooling the eggs, to be drained
Steps
Bring the water for the eggs to a boil in a saucepan and gently lower in six eggs with a spoon so they are covered. Reduce to a gentle boil and cook for 10 minutes from adding the eggs. Reserve the two remaining eggs raw for coating.
Drain the hot water and cover the eggs with half the cold water; once it warms, replace it with the remaining water. Leave for about 10 minutes until the eggs have cooled noticeably, then gently crack the shells and peel from the wider end. Dry the eggs, cut lengthwise with a sharp knife and carefully remove the yolks to a bowl, keeping twelve intact white halves.
Wash the parsley, dry thoroughly and chop very finely. Mash all the yolks with a fork, then add the soft, not melted, butter, parsley, vinegar, all the salt and pepper. Mix into a thick paste that holds on a teaspoon; do not add water or extra vinegar.
Divide all the filling among the twelve halves, using a small teaspoon and gently pressing it into the hollows. Smooth the surface, leaving no more than a small mound, without loose peaks or gaps next to the white.
Put the flour and breadcrumbs on separate plates and beat the two coating eggs in a shallow bowl. Support each half from underneath as you gently coat it in flour, shake off the excess, cover with beaten egg and coat in breadcrumbs. Cover the filling and its join with the white too, pressing the crumbs lightly without crushing the half. Discard unused flour, egg and breadcrumbs from the plates.
AI-generated Arrange the breaded halves in a single layer on a plate and refrigerate for 15 minutes. During this time, the coating will adhere better and the butter in the filling will firm up slightly.
Heat the oil in a deep skillet about 20 cm in diameter to about 170–175°C; it will form a layer roughly 2 cm deep. A breadcrumb should start sizzling immediately, without darkening quickly. Carefully add four halves at a time and fry for 2–3 minutes in total, turning gently halfway through, until the coating is evenly golden and crisp. Fry all the halves in three batches, letting the oil heat back up between them.
Lift out the eggs with a slotted spoon, let the oil run off and drain briefly on paper towels. Serve immediately, three halves per portion, without covering so the coating stays crisp.
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