12 eggs* 1/4 cup mayonnaise 1 tbsp Dijon mustard 1 tsp lemon zest salt and pepper
1 cup all-purpose flour 2 eggs, beaten 1 cup plain breadcrumbs peanut oil
hours before preparing the eggs, place the egg carton on the counter
and turn the eggs on their sides. This will center the yolk and allow
the eggs to reach room temperature.
a large pot, fill 3/4 full of cool water and set on the stove. Gently
add half the eggs and turn the burner on high and cover with a lid.
After about 6 min, the water should begin to boil. Remove the pot
carefully from the burner, add a healthy pinch of salt to the water, and
allow to sit covered for 14 min. Repeat with the remaining eggs using
fresh cool water.
While the first batch is boiling, prepare an
ice bath. In a large bowl, fill 1/2 full of cold water and a few
handfuls of ice cubes. Once the eggs have finished cooking, use tongs to
carefully place the eggs in the ice bath. Allow all the eggs to sit in
the ice bath for 30 min total.
Once cooled, begin carefully cracking and peeling the eggs. (Thankfully,
the frying process will cover any divots in the egg whites, but still
be careful so the whites do not contain any holes.) Cut each egg
in half and remove the yolk. In a medium bowl, mash together the yolks,
mayo, mustard, lemon zest, and salt & pepper. Use a spoon to fill
the egg whites and refrigerate overnight.
Remove the eggs from
the fridge while preparing for the frying process to allow them to come
to room temperature. In three separate bowls: add the all-purpose flour
with a dash of salt and pepper; mix the eggs together; and lastly place
the breadcrumbs in their own bowl. Have a large plate lined with paper
towels ready to hold the eggs pre- and post-cooking.
dipping the eggs, add peanut oil to a pot that will cover the eggs
slightly (about 2 inches deep). Turn the burner to medium-high. Dip an
egg into the flour mixture, then coat well with egg, and lastly roll
well in breadcrumbs. Using a spider, add four eggs to the spider and
carefully add to the peanut oil. The eggs should brown after only 15
seconds. Remove the eggs with the spider and repeat until all are
cooked. Sprinkle the eggs with kosher salt and allow to cool slightly