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5 from 1 vote

Buffalo Eggs

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.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Appetizer
Cuisine: American
Keyword: Buffalo Eggs
Servings: 6
Calories: 391kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

  • 6 large eggs, soft-boiled

COATING

  • 1 cup flour
  • 1 large egg, beaten
  • 1 tablespoon water
  • 1 cup Italian breadcrumbs

BUFFALO BATTER

  • 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

Instructions

  • 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.

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 and set them on a paper towel-lined plate as you prepare the rest of the recipe.

COATING

  • 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.

BUFFALO BATTER

  • 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.

ASSEMBLY

  • 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.

Nutrition

Calories: 391kcal