4 free-range medium eggs
400g un-cooked salmon fillets, cut into pieces.
1 tablespoon of chopped dill, parsley and tarragon
2 teaspoons of Tabasco
Zest of two lemons
100g fresh crabmeat (white and brown)
Salt and pepper, to taste
For the coating
1 free-range egg, beaten
Splash of milk
Pinch of salt
100g plain flour, seasoned with salt and pepper
150g white breadcrumbs
1 litre of oil for deep-frying


  1. Place four eggs in a pan of boiling water and boil for six minutes.
  2. Remove the eggs from the saucepan and place straight into a bowl of cold water, then peel.
  3. Meanwhile, place the salmon into a food processor and pulse briefly to a rough paste. Put in a bowl with the herbs, tabasco, lemon zest, crab, cream and season.
  4. In the palm of your hand, take a quarter of the salmon mix and flatten slightly. Add one egg in the middle and roll the salmon around it so it's completely covered. Repeat with
  5. the other eggs and chill in the refrigerator for 15 minutes.
  6. For the coating, beat the remaining egg in a bowl with a splash of milk and a pinch of salt.
  7. Put the flour on one plate and the breadcrumbs on another. Take the prepared eggs from the fridge. Roll each one in the flour, then dip into the bowl of egg then roll in the breadcrumbs.
  8. Heat the oil in a deep, heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped in. Alternatively, use an electric deep-fat fryer heated to 190°C.
  9. Fry the Devon Eggs for 3 minutes or until crisp and golden-brown.
  10. Remove from the oil and drain on kitchen paper.

Feature Image by Joe Sarah

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