John Myers
Egg-coated Cauliflower and Carrots
The perfect egg-coated cauliflower and carrots recipe with a picture and simple step-by-step instructions.
- 0,5 Cauliflower fresh
- 2 Carrots
- 5 Egg yolk
- Salt
- Olive oil
- Salt water
- Halve the cauliflower, cut away the stalk and divide into florets. Peel the carrots and cut each carrot into four oblong slices.
- Bring lightly salted water to the boil and cook the vegetables in it for 5 minutes (or depending on the desired cooking point). Then pour into a sieve and drain. Whisk the egg yolks with a little salt and turn the vegetable pieces in it.
- Put enough olive oil in a pan to cover the bottom of the pan. Heat the oil over medium heat. Bake the vegetable pieces in it until golden brown, then degrease on kitchen paper.
- Usually served with garlic or natural yoghurt.
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