📝 About This Recipe
Ovos Verdes, or 'Green Eggs,' are a beloved staple of Portuguese 'petiscos' culture, named for the vibrant herb-flecked filling hidden within a crispy, golden shell. These delightful morsels involve hard-boiling eggs, whipping the yolks with fresh parsley and olive oil, and then deep-frying the reassembled halves to crunchy perfection. They offer a sophisticated textural contrast between the brittle breadcrumb exterior and the velvety, herbaceous center that has graced Lisbon taverns for generations.
🥗 Ingredients
The Eggs
- 6 pieces Large Eggs (preferably organic and at room temperature)
The Herbaceous Filling
- 1/2 cup Fresh Flat-leaf Parsley (very finely minced)
- 2 tablespoons Extra Virgin Olive Oil (use a high-quality Portuguese oil if possible)
- 1 teaspoon White Wine Vinegar (adds a necessary bright acidity)
- 1/2 teaspoon Fine Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 small Shallot (grated or extremely finely minced)
The Breading Station
- 1/2 cup All-purpose Flour (for dredging)
- 1 large Egg (beaten with a splash of water)
- 1 cup Fine Breadcrumbs (traditional dry breadcrumbs work best, not Panko)
Frying and Garnish
- 2 cups Vegetable Oil (for shallow or deep frying)
- 1 piece Lemon (cut into wedges for serving)
- 4-5 pieces Fresh Parsley Sprigs (for decoration)
👨🍳 Instructions
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1
Place 6 eggs in a saucepan and cover with cold water. Bring to a boil, then immediately turn off the heat, cover, and let sit for 10 minutes to achieve a perfect hard-boil without a grey ring.
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2
Transfer the boiled eggs to an ice bath for 5 minutes. This stops the cooking process and makes them much easier to peel.
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3
Carefully peel the eggs and slice them in half lengthwise using a sharp, wet knife to ensure a clean cut.
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4
Gently remove the yolks and place them in a medium mixing bowl. Set the empty egg white halves aside on a paper towel-lined plate.
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5
Using a fork or a fine sieve, mash the yolks until they are a fine powder. Add the minced parsley, grated shallot, olive oil, and vinegar.
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6
Mix the yolk filling vigorously until it becomes a smooth, vibrant green paste. Season with sea salt and black pepper to taste.
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7
Using a small spoon, fill each egg white cavity with the yolk mixture, mounding it slightly so it is flush with the cut surface of the egg white.
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8
Prepare three shallow bowls: one with flour, one with the beaten egg, and one with breadcrumbs.
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9
Carefully dredge each stuffed egg half in the flour, shaking off any excess. Then, dip into the beaten egg, and finally coat thoroughly with breadcrumbs.
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10
Press the breadcrumbs gently onto the yolk side to ensure they adhere well; this prevents the filling from escaping during frying.
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11
Heat the vegetable oil in a heavy-bottomed skillet to 350°F (175°C). The oil should be deep enough to come halfway up the sides of the eggs.
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12
Fry the eggs in batches, starting yolk-side down for about 1-2 minutes until deeply golden brown, then flip and fry the back for another 1 minute.
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13
Remove the eggs with a slotted spoon and drain on a wire rack or paper towels to maintain their crispness.
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14
Serve warm or at room temperature with a final sprinkle of sea salt and lemon wedges on the side.
💡 Chef's Tips
Ensure the parsley is bone-dry before mincing to keep the filling creamy rather than watery. If the yolk mixture feels too dry, add an extra teaspoon of olive oil or a tiny bit of mayonnaise for luxury. Don't skip the flour dredge; it acts as the 'glue' that keeps the breading attached to the smooth egg white. Avoid overcrowding the pan while frying, as this drops the oil temperature and leads to greasy eggs. For a spicier kick, add a drop of Piri-Piri sauce into the yolk mixture.
🍽️ Serving Suggestions
Pair with a chilled glass of Vinho Verde to cut through the richness of the fried exterior. Serve alongside a simple tomato rice (Arroz de Tomate) for a light, traditional lunch. Include them as part of a 'Tábua de Petiscos' with olives, chorizo, and Portuguese cheeses. A dollop of garlic aioli or a spicy piri-piri mayo makes an excellent dipping companion. Serve on a bed of fresh watercress to emphasize the 'green' theme of the dish.