Hagrid's Secret - "Dragon Eggs"
6 servings
60 minutes
Recipe from Jennifer Carroll's book "Harry Potter. Feasts and Holidays.
1
Boil 6 eggs hard, cool them down, and peel.
- Chicken egg: 7 pieces
2
Prepare a large plate. Divide the minced meat into six equal parts, forming a patty from each. Carefully wrap each egg in the patty and place it on the plate.
- Ground meat: 340 g
3
Wrap all the eggs in the minced meat, then put them in the fridge while the other ingredients are being prepared.
4
In a food processor, grind all the chips separately into fine crumbs. You should get about 3⁄4 cup of each type of coating.
- Chips: 450 g
5
Divide each type of breading in half and pour into separate shallow bowls. There should be a total of six bowls, two of each type.
6
Place the starch and beaten egg in separate shallow bowls.
- Starch: 115 g
- Chicken egg: 7 pieces
7
Place bowls of different colored breadcrumbs next to the starch and egg. Put the other bowls of breadcrumbs next to the stove. It's very important to separate the bowls at this stage to avoid accidentally dirtying the final breadcrumb coating.
8
Take the eggs out of the refrigerator.
9
Heat the oil to 185 degrees in a deep fryer or heavy pot (a cooking thermometer will be useful here).
- Vegetable oil: 2 l
10
Coat each egg in tapioca starch, then in egg, and finally in the desired colored breadcrumbs.
- Starch: 115 g
- Chicken egg: 7 pieces
- Chips: 450 g
11
Fry one or two eggs at a time for 6 minutes.
12
Use kitchen tongs to remove the eggs from the oil and immediately coat them in clean breadcrumbs. Fry all the eggs this way.
- Chips: 450 g
13
Let the eggs rest for 5-10 minutes, then serve them warm or refrigerate and serve chilled with quality mustard.
- Mustard: to taste