Asparagus and Parmesan-crusted deep-fried eggs – Food & Home Magazine
Crunchy parmesan-coated deep-fried eggs paired with asparagus and lemon—a culinary delight from Food & Home Magazine!
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Cooking tools:
- Deep-fryer
- Deep-fry thermometer
- Food processor
- Grater
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Slotted spoon
- Colander
- Mixing bowl
- Fork
- Plate
- Paper towel
- Plastic wrap
- Refrigerator
- Stove
Ingredients
- 8 free-range eggs
- 4 slices white bread, crumbed
- 125g Parmesan, grated + extra, to serve
- handful fresh parsley, chopped + extra, to serve
- handful fresh thyme, chopped
- 1 egg, beaten
- 16 – 20 asparagus spears
- butter, to toss
- juice of 1 lemon
- red onion slices, to serve
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