Letting the eggs come to room temperature before boiling is important for even cooking and to prevent cracking. This recipe yields seductively runny centres, but if you prefer firm yolks, boil the eggs for 9 minutes instead of 6.
8 large eggs at room temperature
1 lb lean ground pork
3 green onions, chopped
1 tsp chopped fresh thyme
1 tsp salt
¼ tsp cayenne pepper
Flour for coating (approx. 1 cup)
3 eggs lightly beaten with 1 tbsp milk, to make egg wash
Panko (Japanese) breadcrumbs for coating (approx. 2-3 cups)
Vegetable oil for deep-frying
Dijon or grainy mustard and sea salt to serve
1. Bring a large pot of salted water to a boil. Carefully add 8 eggs and simmer for exactly 6 minutes. Immediately transfer eggs to a bowl of ice water to stop them from cooking. Let sit.
2. Meanwhile, in a mixing bowl, combine pork, green onions, thyme, salt and cayenne. Divide mixture into 8 equal balls. Flatten each ball to 4"-5" diameter discs.
3. Carefully crack each boiled egg's shell and peel under running cold water. Place 1 egg on a pork disc and wrap in pork, gently sealing until egg is fully covered. Repeat with remaining eggs and discs.
4. Roll each covered egg in flour to lightly coat, dip in egg wash then roll in panko crumbs until coated. Repeat each step for each egg to give a double coating. Set coated eggs aside.
5. Fill a large pot with enough oil to cover eggs and heat over medium-high to a temperature of 350⁰F. Add eggs in batches and fry 6-7 minutes., or until golden.
6. Transfer to a baking sheet lined with paper towel to cool slightly.
7. Serve eggs warm with Dijon or grainy mustard and a sprinkling of sea salt.
8. Refrigerate any uneaten eggs and enjoy cold the next day.
Perfect for a Ploughman's Lunch with a chunk of cheese, pickled onions, gherkins, baguette and Branston Pickle!!
Home of the Famous Banana Dog!!
Welcome to Kath's Kitchen featured on The Retirement Show - the best years of our lives, on CFOS 560 each month with co-hosts Bob and Kathryn Durant.
When Bob announced his semi-retirement and left the morning show host slot, we knew that we were about to undergo many changes as he tranisitioned from full time to occasional work (I joined the semi-retired ranks too!).
Thus The Retirement Show was conceived and launched with the premiere show on Tuesday May 28, 2013.
We are delighted to be back for a 3rd year and welcome back our sponsor CanEVA. Barbara Kay will be a a regular guest over the next several months to discuss the importance of Elk Velvet Antler as a safe, natural remedy that relieves joint pain and promotes bone, muscle and cartilage growth, among other things.
The show will feature a number of lively topics ranging from lifestyle, finances, health, travel, entertainment and all of the other issues facing today's 50+ generation. As is our style, there will be lots of kibitzing and fun along the way.
We will spend some time in Kath's Kitchen and will share an easy peasy recipe from our favourites with you, endorsed, of course, by Gracie our resident "sous chef" ... and golden retriever.
The latest recipe is shown below. To view and print archived recipes click on the triangle next to the month of your choice in the archive list on the right side of the screen. Next, click on the recipe of your choice. When it opens into the text area below just choose print from the File menu.
We hope you enjoy this new chapter of Durant's World and will tune in. Join us this year on April 21, May 19, June 23, July 21, August 18, September 22, October 20, November 17 and December 15. Every show is repeated the following Saturday at 2:00pm.
Enjoy and thanks for listening!.
BON APPÉTIT!
Bob, Kathryn and Gracie
