Ingredients
for the eggs
8 large eggs, divided
¼ c Japanese mayonnaise
1 tbsp sour cream
2 dashes of hot sauce
1 ½ teaspoon curry powder
½ c all purpose flour
¾ c panko breadcrumbs
vegetable oil, for frying
2 tbsp chopped chives, for garnish
flaky salt, for garnish
salt
pepper
for the mango chutney
1 c sugar
½ c distilled white vinegar
2 to 3 large mangos, chopped
½ medium onion, chopped
1 clove garlic, minced
½ tsp whole mustard seeds
¼ tsp red pepper flakes
Tools
pot
saucepan
bowl
whisk
baking sheet
Directions
Step 1
Make mango chutney. While it simmers, add 6 eggs to a pot & cover with cold water. Bring to a boil over medium high heat. Turn off the heat, cover with a lid & allow the eggs to steam for 11 minutes. Drain, rinse the eggs under cold water & peel.
8 large eggs, divided
saucepan
Step 2
Halve the eggs & scoop out the yolks into a bowl. Add mayonnaise, sour cream, hot sauce & curry powder to a bowl then mash until smooth. Season with salt & pepper to taste. Cover & refrigerate.
¼ c Japanese mayonnaise
1 tbsp sour cream
2 dashes of hot sauce
1 ½ teaspoon curry powder
salt
pepper
whisk
bowl
Step 3
Set up your dredging station: add the flour, eggs & panko to three separate bowls. Whisk the remaining two eggs. Add ¼ teaspoon of salt & pepper to the flour. Whisk until well combined. Dredge each egg in flour, then the egg wash, then panko & set aside.
½ c all purpose flour
¾ c panko breadcrumbs
salt
pepper
8 large eggs, divided
Step 4
In a pot over medium heat, add 3-4 inches of oil. Heat oil to 350°F & carefully drop eggs into the oil, frying for 2-3 minutes or until golden brown. Remove from the oil & drain on a paper towel-lined baking sheet.
vegetable oil, for frying
pot
baking sheet
Step 5
Fill the fried egg whites with curry-yolk mixture, top with a dollop of mango chutney, sprinkle on chives & finish with a bit of flaky salt.
flaky salt, for garnish
2 tbsp chopped chives, for garnish
for the mango chutney
Step 6
for the mango chutney
Step 1
In a pot, bring the sugar & vinegar to a boil, stirring until sugar dissolves. Add all of the other ingredients & simmer for 45 minutes or until thickened. Stir occasionally to prevent mangos from sticking to the pan. Set aside & allow to cool.
1 c sugar
½ c distilled white vinegar
2 to 3 large mangos, chopped
½ medium onion, chopped
1 clove garlic, minced
½ tsp whole mustard seeds
¼ tsp red pepper flakes
