This recipe for charm eggs are an exquisiteness par excellence. Traditional of Bañeza, León, it is not very common to find this dish in restaurants. Maybe its because some skill is needed to make them, but in recipes we bring you a very simple way to prepare them so that they are incredible. To prepare these rebobed eggs, you will need very basic ingredients, because they are based on a process similar to that of the meats. If you want to discover how to make overwhelmed eggs, don think about it! Here we show you all the secrets so that they are delicious.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make overposted eggs: |
| 5 eggs 3 tablespoons of butter 1 glass of semi -skimmed milk 2 pinch pellizcos |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make overposted eggs:
1. Cook the eggs in boiling water for 7 minutes to maintain a juicy yolk.
Trick: Add a vinegar jet and a pinch of salt to cooking water to facilitate the extraction of the peel.
2. Take the eggs to a jet of cold water to cut the cooking and prevent the yolks from being set. Drain and let them cool a little so you can take them without burning. Deny them carefully, attempt and reserve them.
3. Now prepare the Bechamel, it must be thick and similar to the Bechamel for croquettes. To do it, melt the butter in a deep saucepan and add the flour little by little, stirring with a wooden spoon.
4. Let them pass 2 minutes and add the milk, remove until it is totally diluted and form a kind of tender mass. If you see that you need more liquid, add more milk little by little and remove while you add it. Sprinkle salt and seasoned with nutmeg and pepper.
5. Put the eggs in a fountain where they can have space to each other to gain them correctly. In another fountain, casca the leftover egg and mix it. Bathe the cooked eggs in bechamel and sprinkle breadcrumbs on them so that when you pass them through the egg to bite them it is easier for you to grab them. Pass them for the egg, then for the breadcrumbs again and mold them to make as rounded as possible.
6. Heat the oil in a pan and, when it is very hot, carefully place the rebozed eggs so that it is cold. Let them brown quite a lot and always over high heat.
Trick: When the charm eggs cold, do not do them all suddenly if you do not have a pan with enough space.
7. Take them when they are completely made and let them drain excess oil in an absorbent paper. You have ready your ocopted eggs! You can accompany them with a salad, some beam potatoes or a roast vegetable rustide.
