Spiced Yogurt Fried Eggs Recipe

About this recipe

This high-protein dinner features tender chicken marinated in spiced yogurt, coated in a flavorful crust, and fried to golden perfection. Ideal for those seeking a satisfying and protein-packed meal.

Ingredients

• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 200 G Authentic Greek Yogurt
• - Caputo Gluten Free Flour
• 100G Terre Exotique Winemaker'S Salt, 100G
• - Jalpur Curry Powder
• - Schwartz Paprika
• 250 Ml Huilerie Beaujolaise Virgin Peanut Oil, 250Ml

Instructions

1. 1. Place 3 cups of plain yogurt into a large resealable plastic bag. Add 4 eggs, ensuring they are coated in the yogurt. Squeeze out excess air, seal the bag, and marinate in the refrigerator for 8 hours or overnight.
2. 2. Remove the eggs from the yogurt marinade and discard the yogurt. Rinse the eggs under cold water and pat them dry with paper towels.
3. 3. In a bowl, beat together 3 1/2 cups of milk and 4 eggs until smooth. In a separate wide, shallow bowl, mix 5 cups of flour, 1 teaspoon of salt, 1 teaspoon of cracked black pepper, 3/4 teaspoon of curry powder, and 1/4 teaspoon of paprika.
4. 4. Dip each egg into the milk and egg mixture, then press it into the flour mixture to coat completely. Place the coated eggs on a plate while preparing the remaining pieces.
5. 5. Heat 3 cups of peanut oil in a deep-fryer or large saucepan to 375°F (190°C).
6. 6. Carefully place the coated eggs into the hot oil in batches, ensuring not to overcrowd the pan. Fry each batch for 10 to 15 minutes, or until golden brown, no longer pink, and the juices run clear. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).
7. 7. Remove the fried eggs from the oil and drain on paper towels. Serve hot and enjoy your spiced fried dish.