Cook the Issue 2010: Deep Fried Prosciutto and Eggs - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Deep Fried Prosciutto and Eggs

By Pielove, member

November 1st, 2010

Okay, this was a fiasco, but a very delicious fiasco.  I don't really like cooking things in plastic wrap, but I poached the eggs for 4 minutes and they seemed done.  Unfortunately, when I opened up the wrap, the eggs fell apart--  they were not cooked enough.  Since the oil was already hot, I stirred together the undercooked eggs, some of the egg for the coating, and a bunch of breadcrumbs, then fried the mess as fritters.  They were really good, although the meat was spread a bit thin.

I see from the recipe reviews that someone else had the same problem.  I think this might be one of those cases where the egg temperature makes a big difference-- straight from the 'fridge eggs may not come to temp fast enough.  

The salad was excellent too-- I don't know what kind of greens these are, as they came in my CSA box, but they were just right with the rich, eggy dressing.  I loved the anchovy too-- next time, more anchovy!  Actually, next time I will just make the Classic Eggs Benedict-- less messing around, perfect results, and completely delicious.  I vote for the Classic.

Recipe Used: Deep-Fried Bacon and Eggs


posted in: Gallery, Cook the issue 2010
Comments (1)

liamsaunt writes: I had an underdone egg when I made this dish also. I actually made a couple of extra eggs so I could check them--four minutes was not enough time. I also had an issue with the eggs sticking to the plastic wrap.

I am with you--the classic recipe was easier, tastier, and more consistent! Posted: 12:46 pm on November 1st

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