Reviews (1)        Add Rating & Review             Martha Stewart Member     Rating: Unrated       11/14/2008   this video is about Michel Roux, frying eggs with Martha and not Vegetable Dolmades. The description under the "NOW PLAYING" title is wrong. Please correct. Thanks.

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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 Crunchy Fried Eggs on a Dandelion Salad

Ingredients Ingredient Checklist 6 tablespoons peanut oil, plus more for frying 2 tablespoons white-wine vinegar Coarse salt and freshly ground pepper 1 large white onion, peeled and very thinly sliced crosswise 1/3 cup milk 1/3 cup all-purpose flour, for dredging Pinch of paprika 4 large eggs 14 ounces very tender yellow or green dandelion leaves, trimmed, rinsed, and chilled 1 tablespoon finely chopped shallots

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 Crunchy Fried Eggs on a Dandelion Salad

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Crunchy Fried Eggs on a Dandelion Salad

Crunchy Fried Eggs on a Dandelion Salad

Ingredients

Ingredients

  • 6 tablespoons peanut oil, plus more for frying 2 tablespoons white-wine vinegar Coarse salt and freshly ground pepper 1 large white onion, peeled and very thinly sliced crosswise 1/3 cup milk 1/3 cup all-purpose flour, for dredging Pinch of paprika 4 large eggs 14 ounces very tender yellow or green dandelion leaves, trimmed, rinsed, and chilled 1 tablespoon finely chopped shallots

Directions

In a small bowl, whisk together 6 tablespoons peanut oil and vinegar; season with salt and pepper. Set aside.

Heat 1 cup peanut oil in a deep skillet until it registers 350 degrees on a deep-fry thermometer. Soak onion rings in milk for 5 minutes; drain, and spread onions on a baking sheet. Whisk together flour, paprika, and a pinch of salt in a small bowl. Sprinkle onions lightly with seasoned flour. Carefully add onions to skillet, and fry until just golden and crisp. Transfer to a paper-towel-lined baking sheet to drain.

In a small heavy saucepan, add enough oil to fill it 2/3 full. Heat oil over medium heat until it reads 350 degrees on a deep-fry thermometer. Working with one egg at a time, break egg into a small bowl, and carefully slide it into the hot oil. Cook, using two wooden spoons or spatulas to shape the egg and maintain a rounded shape, for 1 minute; carefully turn over egg. Cook until egg is crunchy on the outside and yolk is still runny, 1 1/2 to 2 minutes. Using a slotted spoon, lift egg out of oil, and transfer to paper-towel-lined baking sheet. Repeat with remaining eggs.

In a medium bowl, toss together dandelion leaves, reserved dressing, and shallots. Divide between 4 serving plates, and top each portion of salad with a fried egg. Garnish with fried onion rings, and serve immediately.

Reviews (1)

 Add Rating & Review     

   Martha Stewart Member     Rating: Unrated       11/14/2008   this video is about Michel Roux, frying eggs with Martha and not Vegetable Dolmades. The description under the "NOW PLAYING" title is wrong. Please correct. Thanks.

Reviews (1)

Add Rating & Review

Add Rating & Review

  Martha Stewart Member     Rating: Unrated       11/14/2008   this video is about Michel Roux, frying eggs with Martha and not Vegetable Dolmades. The description under the "NOW PLAYING" title is wrong. Please correct. Thanks.  

 Martha Stewart Member

Rating: Unrated 11/14/2008

this video is about Michel Roux, frying eggs with Martha and not Vegetable Dolmades. The description under the “NOW PLAYING” title is wrong. Please correct. Thanks.

Rating: Unrated

All Reviews for Crunchy Fried Eggs on a Dandelion Salad

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All Reviews for Crunchy Fried Eggs on a Dandelion Salad

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    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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