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Crispy egg with wild herb salad

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Ingredients for 4 servings:

  • 4 large eggs (free-range)
  • Vinegar
  • 2 large potatoes, floury
  • 1 tsp egg white
  • 1 pinch(s) cornstarch
  • Oil for frying
  • salt and pepper
  • Herbs (wild herbs such as daisies, lamb’s lettuce, purslane, and lettuce)
  • 2 radishes, finely sliced
  • Vinegar (wine vinegar)
  • Sour cream
  • Oil (pumpkin seed oil)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

and radishes

Poach the eggs in vinegar and water. Peel the potatoes and cut them into thin strips. Mix them with the egg white and cornstarch. Carefully coat each poached egg in the mixture and fry them in plenty of oil at 160°C. Lightly salt the eggs after frying. Mix a dressing of vinegar, oil, salt, and pepper. Arrange the cleaned wild herbs on serving plates and drizzle with the dressing. Place a crispy egg on each plate. Add seasoned sour cream and a few radish slices to the plates and drizzle with a little pumpkin seed oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Crispy egg with wild herb salad