Le Gruyère AOP crispy eggs

30' 5'

Le Gruyère AOP crispy eggs are a tasty delicacy that you will love, due to both their ease of preparation and intense taste. For this dish an egg is cleverly combined with Le Gruyère AOP and then coated with breadcrumbs and fried, offering a crispy and aromatic experience. The traditional Swiss cheese Le Gruyère AOP, well-known for its rich, nutty note and refined flavour, adds special depth to the dish. This crispy egg is ideally suited as a starter, a snack or as the highlight of a brunch. The interplay between the creamy egg and the crispy coating with its intensive cheesy taste is a true delight for the palate. Be enchanted with the Le Gruyère AOP crispy egg and find out just how easy, yet elegant enjoyment can be!

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP crispy egg

  • 4
    eggs
  • 100 g
    whole egg
  • 50 g
    flour
  • 100 g
    breadcrumbs
  • 400 g
    400 g rapeseed oil (high oleic)
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Le Gruyère AOP crispy egg

  1. Boil the eggs for 5 minutes, then immediately place into iced water.
  2. Carefully peel and dry off the eggs.
  3. Heat the deep-fry oil (180°C)
  4. Place the flour and the whole egg into separate bowls, place the breadcrumbs together with the grated Le Gruyère AOP into a third bowl.
  5. Then place the eggs first into the flour, then into the whole egg and finally into the breadcrumb mix.
  6. Deep fry the eggs in the oil until golden brown (1-2 minutes).
  7. Drain off on kitchen towel, and enjoy either with a salad or with a relish (see the Le Gruyère AOP recipe for August).

Delicious to know

Before boiling the eggs, allow the water to come to a bubbling boil, but turn down the heat before you add the eggs so that the eggs do not “dance” inside the pan, which can cause them to break. You may find it easier to peel the shells off the eggs while they are still immersed in the iced water. It’s important to make sure that the eggs have cooled completely so that they will peel easily.

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Le Gruyère AOP crispy eggs

30' 5'

Le Gruyère AOP crispy eggs are a tasty delicacy that you will love, due to both their ease of preparation and intense taste. For this dish an egg is cleverly combined with Le Gruyère AOP and then coated with breadcrumbs and fried, offering a crispy and aromatic experience. The traditional Swiss cheese Le Gruyère AOP, well-known for its rich, nutty note and refined flavour, adds special depth to the dish. This crispy egg is ideally suited as a starter, a snack or as the highlight of a brunch. The interplay between the creamy egg and the crispy coating with its intensive cheesy taste is a true delight for the palate. Be enchanted with the Le Gruyère AOP crispy egg and find out just how easy, yet elegant enjoyment can be!

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP crispy egg

  • 4
    eggs
  • 100 g
    whole egg
  • 50 g
    flour
  • 100 g
    breadcrumbs
  • 400 g
    400 g rapeseed oil (high oleic)
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Le Gruyère AOP crispy egg

  1. Boil the eggs for 5 minutes, then immediately place into iced water.
  2. Carefully peel and dry off the eggs.
  3. Heat the deep-fry oil (180°C)
  4. Place the flour and the whole egg into separate bowls, place the breadcrumbs together with the grated Le Gruyère AOP into a third bowl.
  5. Then place the eggs first into the flour, then into the whole egg and finally into the breadcrumb mix.
  6. Deep fry the eggs in the oil until golden brown (1-2 minutes).
  7. Drain off on kitchen towel, and enjoy either with a salad or with a relish (see the Le Gruyère AOP recipe for August).

Delicious to know

Before boiling the eggs, allow the water to come to a bubbling boil, but turn down the heat before you add the eggs so that the eggs do not “dance” inside the pan, which can cause them to break. You may find it easier to peel the shells off the eggs while they are still immersed in the iced water. It’s important to make sure that the eggs have cooled completely so that they will peel easily.

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Le Gruyère AOP crispy eggs

30' 5'

Le Gruyère AOP crispy eggs are a tasty delicacy that you will love, due to both their ease of preparation and intense taste. For this dish an egg is cleverly combined with Le Gruyère AOP and then coated with breadcrumbs and fried, offering a crispy and aromatic experience. The traditional Swiss cheese Le Gruyère AOP, well-known for its rich, nutty note and refined flavour, adds special depth to the dish. This crispy egg is ideally suited as a starter, a snack or as the highlight of a brunch. The interplay between the creamy egg and the crispy coating with its intensive cheesy taste is a true delight for the palate. Be enchanted with the Le Gruyère AOP crispy egg and find out just how easy, yet elegant enjoyment can be!

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP crispy egg

  • 4
    eggs
  • 100 g
    whole egg
  • 50 g
    flour
  • 100 g
    breadcrumbs
  • 400 g
    400 g rapeseed oil (high oleic)
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Le Gruyère AOP crispy egg

  1. Boil the eggs for 5 minutes, then immediately place into iced water.
  2. Carefully peel and dry off the eggs.
  3. Heat the deep-fry oil (180°C)
  4. Place the flour and the whole egg into separate bowls, place the breadcrumbs together with the grated Le Gruyère AOP into a third bowl.
  5. Then place the eggs first into the flour, then into the whole egg and finally into the breadcrumb mix.
  6. Deep fry the eggs in the oil until golden brown (1-2 minutes).
  7. Drain off on kitchen towel, and enjoy either with a salad or with a relish (see the Le Gruyère AOP recipe for August).

Delicious to know

Before boiling the eggs, allow the water to come to a bubbling boil, but turn down the heat before you add the eggs so that the eggs do not “dance” inside the pan, which can cause them to break. You may find it easier to peel the shells off the eggs while they are still immersed in the iced water. It’s important to make sure that the eggs have cooled completely so that they will peel easily.

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Le Gruyère AOP crispy eggs

30' 5'

Le Gruyère AOP crispy eggs are a tasty delicacy that you will love, due to both their ease of preparation and intense taste. For this dish an egg is cleverly combined with Le Gruyère AOP and then coated with breadcrumbs and fried, offering a crispy and aromatic experience. The traditional Swiss cheese Le Gruyère AOP, well-known for its rich, nutty note and refined flavour, adds special depth to the dish. This crispy egg is ideally suited as a starter, a snack or as the highlight of a brunch. The interplay between the creamy egg and the crispy coating with its intensive cheesy taste is a true delight for the palate. Be enchanted with the Le Gruyère AOP crispy egg and find out just how easy, yet elegant enjoyment can be!

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP crispy egg

  • 4
    eggs
  • 100 g
    whole egg
  • 50 g
    flour
  • 100 g
    breadcrumbs
  • 400 g
    400 g rapeseed oil (high oleic)
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Le Gruyère AOP crispy egg

  1. Boil the eggs for 5 minutes, then immediately place into iced water.
  2. Carefully peel and dry off the eggs.
  3. Heat the deep-fry oil (180°C)
  4. Place the flour and the whole egg into separate bowls, place the breadcrumbs together with the grated Le Gruyère AOP into a third bowl.
  5. Then place the eggs first into the flour, then into the whole egg and finally into the breadcrumb mix.
  6. Deep fry the eggs in the oil until golden brown (1-2 minutes).
  7. Drain off on kitchen towel, and enjoy either with a salad or with a relish (see the Le Gruyère AOP recipe for August).

Delicious to know

Before boiling the eggs, allow the water to come to a bubbling boil, but turn down the heat before you add the eggs so that the eggs do not “dance” inside the pan, which can cause them to break. You may find it easier to peel the shells off the eggs while they are still immersed in the iced water. It’s important to make sure that the eggs have cooled completely so that they will peel easily.

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Le Gruyère AOP crispy eggs

30' 5'

Le Gruyère AOP crispy eggs are a tasty delicacy that you will love, due to both their ease of preparation and intense taste. For this dish an egg is cleverly combined with Le Gruyère AOP and then coated with breadcrumbs and fried, offering a crispy and aromatic experience. The traditional Swiss cheese Le Gruyère AOP, well-known for its rich, nutty note and refined flavour, adds special depth to the dish. This crispy egg is ideally suited as a starter, a snack or as the highlight of a brunch. The interplay between the creamy egg and the crispy coating with its intensive cheesy taste is a true delight for the palate. Be enchanted with the Le Gruyère AOP crispy egg and find out just how easy, yet elegant enjoyment can be!

Stéphanie Zosso

Ingredients for

4

Note

Le Gruyère AOP crispy egg

  • 4
    eggs
  • 100 g
    whole egg
  • 50 g
    flour
  • 100 g
    breadcrumbs
  • 400 g
    400 g rapeseed oil (high oleic)
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Le Gruyère AOP crispy egg

  1. Boil the eggs for 5 minutes, then immediately place into iced water.
  2. Carefully peel and dry off the eggs.
  3. Heat the deep-fry oil (180°C)
  4. Place the flour and the whole egg into separate bowls, place the breadcrumbs together with the grated Le Gruyère AOP into a third bowl.
  5. Then place the eggs first into the flour, then into the whole egg and finally into the breadcrumb mix.
  6. Deep fry the eggs in the oil until golden brown (1-2 minutes).
  7. Drain off on kitchen towel, and enjoy either with a salad or with a relish (see the Le Gruyère AOP recipe for August).

Delicious to know

Before boiling the eggs, allow the water to come to a bubbling boil, but turn down the heat before you add the eggs so that the eggs do not “dance” inside the pan, which can cause them to break. You may find it easier to peel the shells off the eggs while they are still immersed in the iced water. It’s important to make sure that the eggs have cooled completely so that they will peel easily.

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  • 35'
  • 45'
  • 15'
  • 10'
  • 8'
  • 40'

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