Egg croquettes
Method
Boil 6 eggs for 10-12 minutes. Submerge in cold water, peel and cut in halves. Cut these halves into three parts.
Prepare the béchamel heating the oil in a large frying pan, stir in the flour, gradually stir in the milk and cook, stirring constantly, until thickened.
Add salt and cook for 8-9 minutes over medium heat stirring constantly. Chill the mixture and with 2 tablespoons wrap the pieces of egg in the béchamel, shaping the croquettes and leaving them in a slightly oiled dish. Chill for about an hour. Then roll in beaten egg and breadcrumbs and fry in hot oil until nicely brown.
Presentation
Sprinkle with chopped parsley and serve.
Ingredients
6 hard boiled eggs and 2 slightly beaten eggs
¾ litre of milk
Olive oil for frying
Breadcrumbs
4 tablespoons of flour
3 tablespoons of oil
Chopped parsley
Salt