Ingredients

Method

• 500 g free-range chicken mince
• 2 t garlic powder
• 1 T paprika
• 2 t dried oregano
• 1 T fennel seeds, crushed
• 2 t smoked chilli flakes
• sea salt and freshly ground black pepper, to taste
• 1 T white vinegar
• 6 large free-range eggs, at room temperature
• oil, for frying
For the coating:
• 3 free-range eggs
• 3 T water
• 200 g Woolworths Asian panko breadcrumbs
• 300 g flour
• sea salt and freshly ground black pepper, to taste
For the smoky mustard dressing, mix:
• 1⁄4 cup extra virgin olive oil
• 2 T Dijon mustard
• 2 T apple cider vinegar
• 1 T honey
• 2 t smoked paprika

Method

Ingredients

1. In a large mixing bowl, combine the mince, garlic powder, paprika, oregano, fennel and chilli flakes. Season and mix until well combined. Set aside to let the flavours develop while cooking the eggs.

2. Bring a saucepan of water to the boil and add the vinegar. If the eggs crack while boiling, the vinegar will help the egg whites set.

3. Carefully lower the eggs into the water and boil for exactly 5 ½ minutes for a slightly runny yolk. Submerge the eggs in iced water to stop the cooking process. Once cool enough to handle, peel.

4. Divide the mince into 6 equal portions. Place one of the portions on a sheet of plastic wrap and spread it out. Dip your fingers in a little water to prevent your hands from sticking to the mince.

5. Place a boiled egg in the centre of the mince and use the plastic wrap to fold the mince over the egg, bringing the ends of the plastic wrap together and twisting to secure. Remove the plastic wrap. Repeat with the remaining eggs and mince.

6. To make the coating, beat the eggs and water together in a bowl. Place the breadcrumbs and flour in separate bowls, seasoning the flour.

7. Coat the mince-wrapped eggs in flour, dusting off any excess, then dip in the egg, coating well, then roll in the breadcrumbs. Set aside and heat the oil in a saucepan.

8. Carefully fry the eggs in batches for 10 minutes, turning often to brown evenly, then drain on kitchen paper. Frying the eggs in batches prevents the oil’s temperature from decreasing too much.

9. Once just cool enough to handle, cut the eggs in half and serve with the mustard dressing.

Cook’s note:

If you store your eggs in the fridge, remove them 30 minutes before boiling. This reduces the chance of temperature shock, which can cause the shells to crack.

Find more egg recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Leila-Ann Mokotedi