Dino Egg

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Active: 1 hr 15 min
  • Yield: 6 servings
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Ingredients

Chipotle BBQ Sauce:

1 tablespoon butter

1/4 cup diced onion

1 tablespoon chopped chipotles in adobo sauce

2 teaspoons dark chili powder

1 teaspoon garlic powder

2 cups ketchup

1/3 cup molasses

3 tablespoons yellow mustard

2 tablespoons Worcestershire sauce

2 tablespoons apple cider vinegar

1 teaspoon salt

1/2 teaspoon pepper

Sriracha Mayo:

1 egg yolk

1 whole egg

1 tablespoon lemon juice

2 teaspoons Sriracha

1 teaspoon chopped garlic

1 teaspoon Dijon mustard

1 1/4 cup vegetable oil

Pinch salt

Pinch freshly ground black pepper

Coleslaw:

1 pound cabbage, shredded

1/2 cup shredded carrots

1/4 cup chopped scallions, plus more to garnish

1/4 cup mayonnaise

1 tablespoon whole-grain mustard

1 tablespoon honey

1 tablespoon apple cider vinegar

Wrapped Egg:

Oil, for frying

8 ounces pulled pork

2 egg yolks

6 soft-boiled or poached eggs

Breading:

4 eggs

1 cup milk

2 cups panko breadcrumbs

Directions

  1. For the BBQ Sauce: In a pot set over medium-high heat, melt the butter. Add the onions and cook to sweat. Add the chipotles, chili powder and garlic powder, and saute for 2 minutes. Add the ketchup, molasses, mustard, Worcestershire and vinegar, and bring the sauce to a simmer. Cook the sauce at a simmer for 30 minutes.
  2. Puree the sauce in a blender and add the salt and pepper.
  3. For the mayo: Combine the egg, egg yolk, lemon juice, Sriracha, garlic and mustard in a container and puree with a stick blender. With the blender running, slowly add the oil to the mixture to emulsify the mayonnaise and add the salt and pepper.
  4. For the coleslaw: In a bowl combine the cabbage, carrots and scallions. In a separate bowl whisk together the mayonnaise, mustard, honey and vinegar. Combine the dressing with the cabbage mixture, and mix well. Allow the slaw to sit for 30 minutes to let the flavors meld.
  5. For the eggs: Preheat the oil in a deep fryer to 350 to 375 degrees F.
  6. In a food processor, combine the pulled pork, egg yolks and 1 cup of the prepared BBQ sauce. Pulse the mixture until combined.
  7. Divide the mixture into 6 portions. Dip your hands in water and pat out one of the portions flat. Place a poached egg in the center and wrap the pulled pork around the egg. Repeat for the remaining eggs.
  8. For the breading: Whisk together the eggs and milk. Coat the wrapped eggs in egg wash then dip in the breadcrumbs. Repeat the process, dip each wrapped egg in the egg wash and then the breadcrumbs again.
  9. Deep-fry the eggs until golden brown, 3 to 4 minutes.
  10. To plate, place 2 tablespoons of the BBQ sauce on one side of the plate, and with the tip of the spoon quickly drag the center of the sauce to the other side of the plate.
  11. Place a 1/2 cup of the coleslaw in the middle of the plate, creating a nest in the center of the slaw. Place a fried egg in the coleslaw nest. Drizzle the Sriracha mayo over the top of the Dino Egg. Repeat for the remaining eggs and plates. Garnish with some scallions.

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