Uovo barzotto panato con asparagi marinati e salsa olandese

Name: Uovo barzotto panato con asparagi marinati e salsa olandese
Cuisine: French
Ingredients: egg; flour; breadcrumbs; crushed crackers; grissini; asparagus; lemon; oil; salt; pepper; hollandaise sauce

Serves 1

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Uovo barzotto panato con asparagi marinati e salsa olandese

instagram.com

Serves 1

Directions

1Cook the egg for 4 minutes and 30 seconds once the water is boiling.
2Immediately transfer the cooked egg into ice water to stop the cooking process.
3Once the egg is cold and peeled, coat it in flour.
4Then pass the floured egg through beaten egg.
5Finally, coat the egg in breadcrumbs (optionally mixed with crushed crackers or grissini).
6Peel the asparagus stalks.
7Marinate the thinner, raw parts of the asparagus with lemon, oil, salt, and pepper.
8Blanch the thicker bases of the asparagus in boiling water.
9Immediately transfer the blanched asparagus to ice water to maintain its green color.
10Season the blanched asparagus with oil, salt, pepper, and lemon.
11Cook the breaded egg in an air fryer for 5 minutes at maximum power or in hot oil at 180°C.
12Add hollandaise sauce as a final touch.

Ingredients

egg
flour
breadcrumbs
crushed crackers
grissini
asparagus
lemon
oil
salt
pepper
hollandaise sauce

Equipment

air fryerpotbowl with ice waterfrying pan

Tips

For the egg, cook for 4 minutes and 30 seconds from boiling water, then immediately transfer to ice water to stop cooking.
When cold and peeled, coat the egg in flour, then egg, then breadcrumbs (can add crushed crackers or grissini to breadcrumbs for extra crispiness).
For frying, use an air fryer for 5 minutes at maximum power, or traditional frying in boiling oil at 180°C.
For asparagus, peel the stalks. Marinate thinner raw parts with lemon, oil, salt, and pepper.
Blanch thicker asparagus bases in boiling water, then immediately transfer to ice water to maintain vibrant green color, then season with oil, salt, pepper, and lemon.
Hollandaise sauce recipe is in another video.

Uovo barzotto panato con asparagi marinati e salsa olandese

Serves 1

instagram.com

Uovo barzotto panato con asparagi marinati e salsa olandese

instagram.com

Serves 1

Directions

1Cook the egg for 4 minutes and 30 seconds once the water is boiling.
2Immediately transfer the cooked egg into ice water to stop the cooking process.
3Once the egg is cold and peeled, coat it in flour.
4Then pass the floured egg through beaten egg.
5Finally, coat the egg in breadcrumbs (optionally mixed with crushed crackers or grissini).
6Peel the asparagus stalks.
7Marinate the thinner, raw parts of the asparagus with lemon, oil, salt, and pepper.
8Blanch the thicker bases of the asparagus in boiling water.
9Immediately transfer the blanched asparagus to ice water to maintain its green color.
10Season the blanched asparagus with oil, salt, pepper, and lemon.
11Cook the breaded egg in an air fryer for 5 minutes at maximum power or in hot oil at 180°C.
12Add hollandaise sauce as a final touch.

Ingredients

egg
flour
breadcrumbs
crushed crackers
grissini
asparagus
lemon
oil
salt
pepper
hollandaise sauce

Equipment

air fryerpotbowl with ice waterfrying pan

Tips

For the egg, cook for 4 minutes and 30 seconds from boiling water, then immediately transfer to ice water to stop cooking.
When cold and peeled, coat the egg in flour, then egg, then breadcrumbs (can add crushed crackers or grissini to breadcrumbs for extra crispiness).
For frying, use an air fryer for 5 minutes at maximum power, or traditional frying in boiling oil at 180°C.
For asparagus, peel the stalks. Marinate thinner raw parts with lemon, oil, salt, and pepper.
Blanch thicker asparagus bases in boiling water, then immediately transfer to ice water to maintain vibrant green color, then season with oil, salt, pepper, and lemon.
Hollandaise sauce recipe is in another video.