Buffalo Eggs are perfectly soft-boiled eggs coated and dipped in buffalo batter made with homemade buffalo sauce and deep-fried to a crisp, golden brown. Try my Buffalo Chicken Meatballs for another savory appetizer with a little kick in each bite.
Buffalo Eggs are coated and deep-fried with the classic buffalo sauce that is so popular on chicken wings. And no, there is no chicken in this appetizer and it may sound like a strange combination, but I want you to just give these a chance. Buffalo Eggs are a great alternative to the classic buffalo wings that we all know and love!
Buffalo Eggs Recipe
There are three parts to get this recipe ready to share–the soft-boiled eggs, the coating, and the buffalo batter. So, get out six eggs and the rest of the ingredients you need to make this appetizer.
Buffalo Batter Ingredients
- Baking powder
- Buffalo sauce–Make your own buffalo sauce if you don’t have any on hand.
- Vegetable oil, for frying
The first thing you need to do is heat up the oil to 350°F and soft-boil the eggs. Begin by adding enough oil to cover the eggs in a 3-quart saucepan. Heat the oil on low as you prepare the rest of the recipe.
How to Soft-Boil an Egg
To soft-boil an egg, choose eggs that are not your freshest. The older the eggs, the easier they are to peel. And, the peeling can be the trickiest part with the custard-like egg whites and a silky yolk. If you can make hard-boiled eggs, you can make soft-boiled eggs.
- Bring a pot of water to a boil over medium-high heat. You will need just enough water to cover the eggs (about 2 inches).
- Place the eggs in the boiling water.
- Let the eggs boil, covered, for six minutes. (I would recommend setting the timer for this since it is time-sensitive.)
- While the eggs are boiling, create an ice water bath for the boiled eggs (ice water in a bowl).
- After the six minutes, use a slotted spoon to remove the eggs from the boiling water and place them in the ice water until they are cool enough to peel.
- CAREFULLY peel the soft-boiled eggs to use in this, and other, recipes.
- Place the peeled eggs on a paper towel-lined plate to let them dry as you prepare the coating and batter.
How to Make Buffalo Eggs
After the eggs have been soft-boiled and peeled, make sure they are drying on a paper towel-lined plate. They need to be completely dry before dredging them through the coating and dipped in the batter.
To prepare the coating, first, get out three deep plates or bowls. Pour the flour into the first bowl. In the second bowl, whisk the egg and water together. In the third bowl, add the breadcrumbs.
The 4th bowl will be the batter. To make the buffalo batter, whisk together the flour, salt, and baking powder in a large bowl. Add the milk and buffalo sauce, whisking to combine. Add more milk until you get your desired consistency. The batter will be thick.
Deep-Frying Buffalo Eggs
With the eggs peeled and dry and the coating and batter ready to go, it’s time to deep-fry the eggs. Again, make sure the oil is at 350°F on a candy thermometer. If you don’t have a candy thermometer, I have a few tricks you can use to check if the oil is hot enough:
- One method to test the oil temperature is to put the handle of a wooden spoon into the hot oil. The oil will bubble steadily if it’s ready to go. If you are seeing the oil bubbling like crazy, it’s too hot and needs to cool down a bit. If there are only a few to no bubbles, it’s not hot enough.
- Another method is using a 1-inch square of bread. Carefully put the bread into the oil and if it browns in 60 seconds, the oil is ready.
- My favorite method is the popcorn test. Put a kernel of popcorn into the pan of oil as soon as you begin heating up the oil. As soon as that kernel pops, the oil is ready!
Assembling Buffalo Eggs
Working with one egg at a time, dredge it through the flour, egg mixture, and the breadcrumbs. Carefully set the coated egg in the buffalo batter. Spoon batter over the top of the egg to get it completely covered. Don’t roll the egg in the batter or you will lose some of the breadcrumbs.
Scoop up the coated egg with a spoon to transfer it to the hot oil. Use a second spoon to push the egg into the oil. Cook for 1 minute, or until it is golden brown. Transfer the egg to a paper towel-lined plate. Repeat with each remaining egg.
The oil will lose some heat after each egg has been deep-fried, so be sure to check the temperature before adding another egg. The eggs will not be as crispy if the oil is not hot enough.
Serve the eggs hot with some hot sauce and homemade ranch or blue cheese dressing.
Looking for More Buffalo-Flavored Recipes?
- 6 large eggs, soft-boiled
- 1 cup flour
- 1 large egg, beaten
- 1 tablespoon water
- 1 cup Italian breadcrumbs
- 1 1/4 cup flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/4 cup milk
- 1 cup buffalo sauce
- vegetable oil for frying
In a 3-quart saucepan, pour in enough oil to cover the eggs (about 2 inches). Heat on low to 350°F. Meanwhile, soft-boil the eggs.
Bring a pot of water to a boil over medium-high heat. You will need just enough water to cover the eggs (about 2 inches).
Place the eggs in the boiling water. Let the eggs boil, covered, for six minutes. (I would recommend setting the timer for this since it is time-sensitive.)
While the eggs are boiling, create an ice water bath for the boiled eggs (ice water in a bowl).
After the six minutes, use a slotted spoon to remove the eggs from the boiling water and place them in the ice water until they are cool enough to peel. CAREFULLY peel the soft-boiled eggs and set them on a paper towel-lined plate as you prepare the rest of the recipe.
Take out three deep plates or bowls.
Pour the flour onto the first plate.
On a second plate, whisk the egg and water together.
On the third plate, add the breadcrumbs.
In a large bowl, whisk together the flour, salt, and baking powder.
Add the milk and buffalo sauce, whisking to combine. Add more milk to reach your desired batter consistency.
Working with one egg at a time, dredge each peeled, dry, soft-boiled egg through the flour, the egg mixture, and the breadcrumbs.
Carefully set the coated egg in the batter, spooning batter over the top. (Don't roll the egg in the batter; the breadcrumbs will fall off.)
Scoop up the coated egg with a spoon to transfer it to the hot oil. Use a second spoon to push the egg into the oil. Cook for 1 minute, or until golden brown. Transfer the egg to a paper towel-lined plate.
Repeat this process for all the eggs. (Each time you cook an egg in the oil, the temperature of the oil may drop, so make sure it is at 350°F.)
Serve immediately with hot sauce and ranch or blue cheese dressing.