I think eggs are one of the most marvelous things in the world. Endless chemical properties, absolutely endless, allowing even more endless creations as varied in their textures as in their tastes. Mayonnaise, meringue, omelet, consomme etc etc etc. Poached, fried, scrambled, baked – I love them all and each has its place in my life and daily menus. This recipe is just another one of the egg genus’ delicious offspring.
This recipe is great as a starter or a snack, an element in a salad or larger composed dish. I dream of serving it soon with a few piped piles of cheese mousse. Tasty, crispy fried breadcrumbs, melting into soft egg and rich yolk. It has a bit of a wow factor when you cut into it, molten yellow yolk revealed and oozing out over the breadcrumbs. Woe betide you if you overcook them though.
Recipe

Ingredients (makes 2):

3 large chicken eggs
breadcrumbs, 1 cup
splash of milk
plain flour
salt and pepper
a pinch of cayenne pepper
vegetable oil

Method:
1. Boil a pan of water over medium heat. When boiling drop in 2 eggs and cook for 3 minutes. Remove from the water and immediately plunge into ice water to stop the eggs cooking.
2. Carefully remove the shells from the eggs. Be gentle – they’re molten inside and are fairly easily burst.
3. Heat a pan with about 3 inches of vegetable oil in until it is very hot – to test when it is ready drop a breadcrumb in it – when it sizzles it is ready. Be careful not to get it too hot – it should never be smoking – the next stage on from that is it bursting into fire!!
4. Season about 4 tablespoons of plain flour with salt, pepper and cayenne. Whisk the spare egg and add a splash of milk. Roll your shelled eggs in the flour, dip in the egg and  then roll it in the breadcrumbs.
5. Gently lower into the hot oil and deep fry, turning half way way and cooking until it is golden brown and crisp.
6. Remove from the heat, blot the grease away with kitchen towel and season with a bit of salt.
7. Slice in half and serve!!