Portugese Ovos Verdes
Around the World in 80 Eggs, day 27
Imagine this: Deep-fried, crispy perfection filled with a crazy-good herby filling. This is what ovos verdes, aka Portuguese green eggs, are. This Portuguese snack is kind of like a cross between a scotch egg and a devilled egg, with a greener filling. The green comes from the use of parsley and the filling is seasoned with onion, garlic and black pepper, so you know you'll be guaranteed a bite of not just any devilled egg filling.
Some recipes encourage the use of canned tuna too to add additional flavour and meatiness to the dish. My attempt here is strictly vegetarian and it was really good! The most fiddly part is probably peeling the eggs and then stuffing the mixed yolk mixture back in, but as with all good things, a little patience and work is very much worth it.
Ingredients
- 6-8 eggs, or more if you want to make a bigger batch
- Oil to fry with
For the filling
- 1 handful of parsley, finely chopped
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp white wine vinegar
For the coating
- 30g plain flour
- 1 large egg for egg wash
- 50g breadcrumbs
Pair it with
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil and cook for about 8-10 minutes depending on how well done the yolks you prefer.
- Once the eggs are cool enough to handle, peel the eggs and slice in half lengthwise. Take the yolks out and place into a bowl, mash up and then combine with the chopped parsley, white wine vinegar, salt and pepper. Mix thoroughly to form a paste like consistency.
- Refill the egg white halves with the yolk mixture carefully and set aside.
- To batter the filled eggs, set up a three-bowl assembly line: one bowl with beaten eggs, another bowl with flour, and a third bowl with breadcrumbs. Dip each stuffed eggs first in the flour, then the beaten egg, and finally roll it in the breadcrumbs. Try to make sure it's all evenly coated and completely covered.
- Heat enough vegetable oil in a large pot or deep fryer to reach 175ºC (350°F). Gently fry the breaded eggs in batches for 2-3 minutes per side, or until golden brown and crispy.
- Set the fried eggs on paper towels to drain excess oil and serve immediately. You can enjoy them plain or with a side of mayonnaise, piri piri sauce, or your favourite hot sauce.
Video demonstration
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