Deep-Fried Eggs in Pastry

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4-6 eggs
  • salt and freshly ground black pepper
  • puff pastry
  • yolks of


Soft-boil eggs and place them in cold water. Shell eggs carefully, and sprinkle to taste with salt and freshly ground black pepper. Roll out pastry very thinly and cut out oblong-shaped pieces large enough to enfold each egg. Wrap each egg in pastry, sealing the joins with a little beaten egg. Trim superfluous pastry edges with scissors, making sure it is not too thick in any one part.