Eggs remoulade
Prep Time: 15 min.
Cooking time: 6 min. Serves 4
Ingredients:
8 eggs hard
2 tbsp. fresh flour 1 egg salt
3 tbsp. bread crumbs oil for frying
For the sauce:
3 tablespoons mayonnaise 1 cup yogurt 1 tsp. Mustard drops of lemon juice 1 bunch parsley 1 cucumber 3 green onions salt and pepper onion powder
Ingredients:
1 chicken and half a kilo
2 tbsp oil
1 tbsp butter and other
Flour
1 onion, chopped
Few sprigs parsley
1 green onion
1 / 2 clove garlic
1 bay leaf
1 leaf of rosemary
1 cup of broth
1 cup dry white wine
4 tomatoes peeled and
Seeds, chopped
Salt and pepper
Preparation:
Peel the boiled eggs, shred them in flour, then in beaten egg with salt and finally bread crumbs. Fry in hot oil for 2 to 3 min., until golden. Separately, mix the mayonnaise, yogurt, mustard and lemon juice. Chop the parsley and green onion finely along with the pickles. Add all the mayonnaise. Season with salt, pepper and onion powder. Serve the eggs with the sauce.
Suggestions:
You can add chopped green onions or grated cheese to beaten egg laying eggs pass breaded before frying.
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