Spanish eggs in garlic and parsley sauce
Spain on a Fork · ♥ 641 likes · 7.3K views · 8 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 whole large eggs
- water
Put the eggs in a saucepan in a single layer and add water just to barely cover. Bring to a boil on high heat, then cover, turn off the heat and leave exactly 10 minutes.
- ice water
Transfer the eggs to a bowl of ice water to stop the cooking and bring them to room temperature.
Peel the eggs over the ice water, dunking them to loosen the shell; cut each in half lengthwise.
- 60 g flour
- 1 whole egg
- 15 ml milk
- sea salt
- freshly cracked black pepper
Put the flour in a bowl. In a separate bowl whisk one egg with the milk, sea salt and black pepper.
- 60 ml extra virgin olive oil
Heat a fry pan over medium heat with the olive oil for a couple of minutes; add the eggs cut side down in a single layer and fry about 2 minutes per side until golden. Remove and set aside.
- 6 cloves garlic
In the same pan on the same heat, saute the garlic, stirring continuously, about 30 seconds until fragrant; do not brown it.
- 300 ml vegetable broth
Add the vegetable broth and stir about 4 minutes until slightly creamy.
Adding the broth
- 50 g frozen peas
- 15 g chopped parsley
- sea salt
- freshly cracked black pepper
Add the peas and parsley, season with sea salt and black pepper, and mix well.
Peas and parsley
Return the eggs in a single layer, spoon sauce over to coat, and simmer 1 to 2 minutes until heated through.
Take off the heat and transfer to a serving dish. Serve as a tapa or as a main beside roasted potatoes.
Serving and tasting