Fried Turkey Egg with Spring vegetables

16:02 01 March 2011

Turkey eggs are rather like duck eggs and have a firmer white than a henÂ’s egg and a much larger yolk so are perfect for egg dishes like this.

You can use a selection of seasonal vegetables for this dish depending on whatÂ’s available. You can remove the outer skins from the broad beans if they are large or just leave the small ones on, otherwise you end up buying kilos of broad beans for a couple of servings.

Serves 4

Ingredients

4 turkey eggs
2tbls rapeseed oil
40g shelled weight of peas, cooked
70-80 podded weight of broad beans, cooked
any other seasonal vegetables like green beans, sprue asparagus, samphire etc
1tbls chopped parsley
80g good quality salted butter
Sea salt and freshly ground black pepper

Method

Watch chef and restaurateur Mark Hix make this great spring dish.

%%youtube http://www.youtube.com/watch?v=b1RgSYU8BEg

1. Heat the rapeseed oil in a small non stick frying pan on a low heat
2. Crack in the egg, season the white with a little sea salt and cook very gently until the white has just set
3. Transfer to serving plates and keep warm in a very low oven until the rest of the eggs are cooked
4. Do the same with the rest of the eggs (in a couple of pans at a time preferably) and keep them warm on plates in a very low oven.
5. Meanwhile melt the butter in another pan and heat the vegetables and parsley and season to taste
6. Scatter the vegetables and butter over the eggs
7. Serve immediately.