Your classic deviled eggs need a deep-fried update. Here’s how

Deviled eggs are creamy, savory and easy to prepare, making them the perfect appetizer for any occasion. While their simplicity is a plus, it also makes them too common. For a twist on a classic dish, deep fry your next batch of deviled eggs.

provision stuffed eggs the crunchy texture transforms them into something completely new. While it may seem like dipping them in oil would ruin the delicate texture, Nelson Serrano-Bahri, chef and director of innovation for the restaurant American egg boardoffers the perfect method for deep frying eggs. “I only recommend deep-frying (hard-boiled) egg whites,” he says. “If you fry the whole deviled egg, the filling may become watery, which is not optimal for a creamy yolk filling.” To ensure that hard-boiled egg whites are perfectly crispy but still intact, Serrano-Bahri says he “always starts with a three-step coating process.”

First, to get the best coating, mix the flour with a beaten whole egg and panko or traditional breadcrumbs. After passing the hard-boiled egg whites through the coating, the cook tosses them into the fryer for about two to three minutes, making sure the oil temperature is 350 degrees Fahrenheit. Once the egg whites have drained onto the paper towel, you can begin filling them with the yolk mixture. After that, Serrano-Bahri says you shouldn’t let your deviled eggs sit around. “I recommend serving immediately to enjoy the crispy texture!”

What type of coating should I use for deep fried eggs?

Fried eggs on a wooden board — Deviled eggs on a wooden board – Chatham172/Shutterstock

As Chef Serrano-Bahri notes, his preference type of breadcrumbs appetizer – panko or traditional appetizer. A creamy topping of Dijon mustard, crème fraîche, dill and mayonnaise gives the dish plenty of flavor, but if you’re looking for a kick, he says Parmesan mixed into the coating mixture is a delicious addition. You can also dip the egg whites into the batter in addition to breading – just be careful. “I recommend covering the dough with a layer of coating because the dough tends to puff up and may leave little room for the deviled egg filling after frying,” he states. “However, if you use a dough mixture, make sure it is a lighter dough, such as beer or egg dough.”

Deep fried eggs are best eaten right away, but if you have to wait, Serrano Bahri has the perfect way to keep them tasting fresh. “If you’re preparing for a crowd, you can also pop them in the oven at 220 to 250 degrees Fahrenheit,” he advises. However, you can only keep them there for so long. “I don’t recommend leaving the eggs in the oven for more than 30 to 45 minutes,” he adds, “because they will continue to cook and become rubbery.” If you need to deliver them later, you can store deviled eggs in the refrigerator for four days, but when they come out they won’t be as crispy.

Read original article about the tasting table.