Crispy eggs with a summer salad recipe

1. 1

   Boil 4 eggs in a pan for 3 minutes (from fridge), or 2 minutes (from room temperature).

2. 2

   Remove from the pan.

3. 3

   Gently tap the egg to crack the shell, and then place in cold water.

4. 4

   After a few minutes in the cold water, peel the shell off (it should come off easily).

5. 5

   Roll the eggs in flour, then whisked egg, then Japanese breadcrumbs.

6. 6

   Fry in vegetable oil at 180C for approx 1 minute until they are browned.

7. 7

   You can either do this in a saucepan, or if in a frying pan, gently baste them with the hot oil and turn them every 20 seconds until they are browned and crispy.

8. 8

   Pan fry the peas and beans with a pinch of finely chopped tarragon.

9. 9

   These eggs are crispy on the outside and soft on the inside.

10. 10

    To serve: scatter the plate with a selection of salad leaves, then the peas and beans.

11. 11

    Slice the eggs in half and place on top

* Per serving · 4 servings · Values may vary.

No additional tips available.