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Buffalo Eggs Recipe


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     Buffalo Eggs

Category   Breakfast - Brunch
Sub Category   None

6 Large eggs, soft boiled
! C flour
! large beaten egg
1 tbl water
1 C italian bread crumbs
Buffalo batter
1 1/4 C flour
1/2 tsp salt
1 1/2 tsp baking powder
1/4 C milk
1 C buffalo sauce
vegetable oil for frying

In a 3 quart saucepan pour in enough oil to cover the eggs about 2 inches. Heat on low to 350. Meanwhile soft boil the eggs.
Soft boiled eggs- Bring a pot of water to a boil. Place the eggs in the boiling water. Let the eggs boil, covered for 6 minutes (set a timer) While the eggs are boiling create a ice water bath for the boiled eggs After the six minutes use a slotted spoon to remove the eggs from the boiling water and place them in the ice water until they are cool enough to peel. Peel and set them on a paper towel lined plate as you prepare the rest of the recipe
Coating. Take out 3 deep plates or bowls. Put flour in first plate, egg and water in 2nd and breadcrumbs in 3rd Buffalo Batter- In a large bowl whisk together the flour salt and baking powder. Add the milk and buffalo sauce, whisking to combine. Add mor milk to reach a desired consistency.
Assembly. Working with one egg at a time. dredge each peeled egg through the flour, the egg and breadcrumbs. Carefully set the coated egg in the batter and spoon batter over the top. Do not roll the egg Scoop up the coated egg with a spoon to transfer to the hot oil. Use a second spoon to push the egg into the oil. Cook for 1 minute or until golden brown. Transfer the egg to a paper towel lined plate. Repeat with all the eggs. Serve with hot sauce, ranch or blue cheese dressing.

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