Egg Puffs

Baking and Desserts | Author's cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Egg Puffs

Ingredients

Butter - 0.9 oz
Chocolate eggs - 11 pieces
Safflower Oil - 12 fl oz
Wheat Flour - 3 tablespoons
Milk - 25 fl oz
Breadcrumbs - 4.2 oz
Salt - to taste
Tomatoes - 2 lbs
Sugar - 1 teaspoon

Step by Step guide

Step 1

Boil the eggs hard, peel them, cut in half, and extract the yolks without damaging the whites.

Step 2

Melt the butter with two tablespoons of sunflower oil in a saucepan, stir in the flour and cook for 2 minutes, then slowly pour in the milk, add salt, and continue stirring while cooking for 10 minutes. Remove the saucepan from the heat. Add the boiled egg yolks and stir until the sauce is smooth.

Step 3

Using a teaspoon, fill the egg halves with the sauce; this can be done rather messily, it's even good if the filling spills out. Leave the egg halves like this for 30 minutes.

Step 4

Now prepare the tomato sauce. Blanch the tomatoes, peel them, and chop them. Heat 3 tablespoons of oil in a pan, add the onion and tomatoes, and sauté them over low heat, mashing with a spatula for 15 minutes. Allow the mixture to cool, transfer it to a blender, and blend. Add sugar, salt, and blend again.

Step 5

Heat the oil in a pan to 356°F. Lightly beat the eggs in a deep plate, and place the breadcrumbs in a flat dish. Dip the stuffed eggs first in the beaten egg, then in the breadcrumbs, and fry them, preferably in batches, until golden brown. Remove with a slotted spoon and let excess oil drain on paper towels. Serve immediately with the tomato sauce.