I’m very excited to be introducing this new series by the RiotACT: At home with Sophia.
I’m sure you’ve all worked out by now, just how much I love food. When I was writing the Weekend Hot Spot articles, I was constantly being met with disappointment. A part of me thinks this is because I always knew I could do it better. Why pay to go out and eat mediocre food, when you can stay home and eat amazing food in your pajamas for a third of the price?!
Each fortnight, alternating with Pick of the Market, I will be cooking dishes at home and will be sharing the recipes, pictures and my experience with you. I will be choosing all kinds of recipes, including my favourite foods and even requests from readers. So if there’s something you’ve always wanted to learn to make, let me know!
I’ve decided to kick of the series with one of my favourite dishes. I actually can’t believe I’m sharing this recipe — you know when you find a recipe so good that you don’t want to share it because you want to be the only one to know it? Or is that just me? Anyway, I make this dish at least once a week, when I am exhausted and just can’t be bothered. Not only is it healthy and light but sometimes it’s really nice to have a break from eating meat. It’s also a real crowd pleaser. Everyone will want this recipe!
Deep fried, soft boiled egg and the most delicious salad – ever!
Note: There are few measurements for this recipe, it’s all based on how much you need and or like.
Soft boiled eggs
- Eggs (as many as you want to soft boil + 1 or 2 extra for your egg wash)
- Bread crumbs (I love Krummies multigrain crumbs)
- Plain flour
- Salt & Pepper
- A dash of milk
- Ice cubes
- Vegetable oil
- Baby spinach & rocket mix (you can use any leaf mix you like)
- Red cabbage (I buy them in halves)
- Corn cobs
- Fresh mint
- Red onion
- Fetta cheese
- 1 x lemon
- Olive oil
- Salt & pepper
To soft boil an egg, bring a pot of water to the boil. You will need a pot big, or small enough to fit in the number of eggs you want to soft boil. Ensure that your eggs are at room temperature and gently place them into the boiling water. Boil for 5 minutes. Whilst waiting for your eggs to boil, fill a bowl (large enough to fit your eggs in) with water and ice. At 5 minutes, remove the eggs from the boiling water and place immediately into the bowl of icy water. This stops the eggs from cooking. Place the bowl into the refrigerator and wait approximately 15 minutes for the eggs to completely cool.
In the meantime, you can start on your salad.
Cut the kernels off the corn and fry the kernels in a pan until golden (you will not need oil). Set aside.
Put your spinach and rocket mix into a salad bowl.
Slice the red cabbage finely and add to the bowl. The green leafy mix and red cabbage make up the body of your salad, so when trying to work out quantities, you will want to do half green mix and half red cabbage.
Pick the leaves of the fresh mint and add to the bowl. You can add as many or as little as you like.
Finely slice the red onion (again as much or as little as you like) and add to the bowl.
Throw in your fried corn kernels and crumble fetta into the salad.
Squeeze your lemon over the salad. I use a ½ to a whole lemon, depending on the size of my salad. And drizzle over a little olive oil.
Season with salt and pepper and mix together.
You will need four plates. A plate with plain flour, a plate with Krummies, a plate with eggs wash and a plate to put your crumbed eggs on. To make eggs wash, crack an egg onto the plate and whisk with a dash of milk. You will need enough, flour, Krummies and egg wash to coat your eggs.
Once your eggs are completely cooled, gently peel them. You will need to be extra gentle as they are very delicate at soft boil stage. I’m going to be honest here, when I’m having a bad day, peeling eggs does not always work for me. If you have any tips on our to successfully peel an egg, I’d love you to share. I had read if you put lemon juice in the pot that the shells basically fall off. That’s a lie!
Roll an egg in the flour, making sure it is completely coated. Roll the same egg in the egg wash and then coat in the Krummies. Repeat these steps for the remainder if your eggs.
Once all your eggs are crumbed, place a small pot on the stove and fill with vegetable oil. The pot needs to be full enough to cover an egg. You will know the oil is ready for frying when you drop a few crumbs in and they sizzle (after making this recipe so many times, I can actually smell when the oil is ready).
You may need a utensil, maybe a dessert spoon to help you gently place the eggs in the oil. I would suggest only frying a couple at a time. The goal is to fry them very quickly just to give them a golden colour. As soon as the eggs have reached colour, remove them from the oil and place on a paper towel to drain any excess oil.
Serve up your salad onto plates and top with these beautiful deep fried soft boiled eggs. Your guests will be wowed when they cut into the egg and the beautiful yellow yolk oozes out over the salad.
Your salad will start to spoil after a day if you don’t eat it all however, the eggs can be kept for approx. 5 days in an air tight container in the fridge. You can even gently reheat them in the microwave. My suggestion would be to nuke them for a couple of seconds at a time, otherwise you might end up with egg all over your microwave.
I hope you enjoy this recipe as much as I do.