Green Eggs (Ovos Verdes)
Hard-boiled eggs filled with a tangy herb-and-yolk paste, then fried until crisp outside.
Dietary
Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Eggs, Wheat
This Portuguese appetizer stuffs hard-boiled egg whites with a mashed yolk filling brightened by parsley, vinegar, and mustard, then coats and fries the halves until golden. Traditionally served at room temperature or warm as a petisco, it pairs well with crusty bread and a glass of vinho verde.
Ingredients
- 6 large eggs
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoons white wine vinegar
- 1 teaspoons Dijon mustard
- 2 tablespoons olive oil, plus more for frying
- 1/2 teaspoons salt
- 1/4 teaspoons black pepper
- 1/3 cups all-purpose flour
- 2 large eggs, beaten, for coating
- 1/2 cups breadcrumbs
Method
-
Place 6 eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil over high heat.
-
Cover, remove from heat, and let the eggs sit in the hot water for 10 minutes.
-
Drain and transfer the eggs to a bowl of ice water to cool for 5 minutes, then peel.
-
Slice the peeled eggs in half lengthwise and scoop the yolks into a bowl, reserving the whites.
-
Mash the yolks with a fork, then mix in the parsley, vinegar, mustard, 2 tablespoons olive oil, salt, and pepper until a smooth paste forms.
-
Spoon the yolk mixture back into the egg white halves, mounding it slightly, and press the two halves of each egg gently back together to re-form whole eggs.
-
Set up three shallow dishes: flour in one, beaten eggs in the second, and breadcrumbs in the third.
-
Roll each stuffed egg in flour, dip in beaten egg, then coat evenly in breadcrumbs.
-
Heat 1/2 inch of olive oil in a 9-inch skillet over medium heat until shimmering, about 2 minutes.
-
Fry the breaded eggs in batches, turning carefully, until golden brown on all sides, about 3 minutes per batch.
-
Transfer to a paper towel-lined plate to drain briefly, then slice in half crosswise if desired and serve warm.
Rate this recipe
Green Eggs (Ovos Verdes)
This Portuguese appetizer stuffs hard-boiled egg whites with a mashed yolk filling brightened by parsley, vinegar, and mustard, then coats and fries the halves until golden. Traditionally served at room temperature or warm as a petisco, it pairs well with crusty bread and a glass of vinho verde.
45 min 12 egg halves 210 cal
Ingredients
- 6 large eggs
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoons white wine vinegar
- 1 teaspoons Dijon mustard
- 2 tablespoons olive oil, plus more for frying
- 1/2 teaspoons salt
- 1/4 teaspoons black pepper
- 1/3 cups all-purpose flour
- 2 large eggs, beaten, for coating
- 1/2 cups breadcrumbs
Method
- 1
Place 6 eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil over high heat.
- 2
Cover, remove from heat, and let the eggs sit in the hot water for 10 minutes.
- 3
Drain and transfer the eggs to a bowl of ice water to cool for 5 minutes, then peel.
- 4
Slice the peeled eggs in half lengthwise and scoop the yolks into a bowl, reserving the whites.
- 5
Mash the yolks with a fork, then mix in the parsley, vinegar, mustard, 2 tablespoons olive oil, salt, and pepper until a smooth paste forms.
- 6
Spoon the yolk mixture back into the egg white halves, mounding it slightly, and press the two halves of each egg gently back together to re-form whole eggs.
- 7
Set up three shallow dishes: flour in one, beaten eggs in the second, and breadcrumbs in the third.
- 8
Roll each stuffed egg in flour, dip in beaten egg, then coat evenly in breadcrumbs.
- 9
Heat 1/2 inch of olive oil in a 9-inch skillet over medium heat until shimmering, about 2 minutes.
- 10
Fry the breaded eggs in batches, turning carefully, until golden brown on all sides, about 3 minutes per batch.
- 11
Transfer to a paper towel-lined plate to drain briefly, then slice in half crosswise if desired and serve warm.