Deep-Fried Eggs with Sriracha Remoulade

Jeremy Fox, chef at Ubuntu restaurant in Napa, California, developed this dish, which is a perfect appetizer for a fancy brunch.
6 SERVINGS

Recipe by Jeremy Fox

Photograph by Kenji Toma

January 2010

INGREDIENTS

SRIRACHA REMOULADE

  • 1/2 cup mayonnaise
  • 2 1/2 tablespoons Sherry wine vinegar
  • 1 1/2 tablespoons sriracha sauce*
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon chopped cornichons** or pickles
  • 1 1/2 teaspoons chopped fresh tarragon
  • 1 1/2 teaspoons chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh chives
  • 1 1/2 teaspoons chopped drained capers
  • 1/2 teaspoon freshly ground black pepper
  • 3 large hard-boiled eggs, chopped

DEEP-FRIED EGGS

  • 9 large eggs, room temperature
  • 1/4 cup buttermilk
  • 2 tablespoons sriracha sauce
  • 1/2 cup all purpose flour
  • 1/2 cup semolina flour (pasta flour)***
  • 1 cup panko (Japanese breadcrumbs)
  • 1 teaspoon coarse kosher salt
  • Peanut oil or rice bran oil (for frying)
  • Dandelion greens (for garnish)

PREPARATION

SRIRACHA REMOULADE

  • Whisk first 10 ingredients in medium bowl. Stir in eggs.

DEEP-FRIED EGGS

  • Gently lower 6 eggs into large saucepan of boiling water, reduce heat to medium, and simmer 6 minutes for soft-boiled eggs. Drain. Cover eggs with cold water and cool. Very gently crack and peel eggs.
  • Whisk remaining 3 eggs, buttermilk, and sriracha in medium bowl. Whisk both flours in another medium bowl. Mix panko and coarse salt in another medium bowl. Working with 1 soft-boiled egg at a time, gently roll in flour mixture, then egg mixture, then panko mixture. Place on rimmed baking sheet.
  • Preheat oven to 325°F. Pour enough oil into large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan. Heat oil to 375°F. Working in 2 batches, fry eggs until brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer fried eggs to ovenproof plate and place in oven 3 minutes to heat through.
  • Spoon 1/4 cup remoulade into center of each of 6 plates; top each with 1 egg. Garnish with dandelion greens.