Fridge Friend Recipes
Beer-Battered Eggs with Spicy Yoghurt recipe
A crisp, pub-inspired snack where eggs are lightly battered with beer and fried until golden. Served with a spiced yoghurt dip, it is indulgent, playful, and perfect for sharing.
20 min · Hard · British Jump to method
Ingredients
- 150ml Beer
- 4 Eggs
- 150g Yoghurt
- 1 tbsp Hot sauce
- 20g Pure spread
- 100g Plain flour
- 50g Breadcrumbs
- 250ml Oil for frying
- 1 tsp Lemon juice
| Nutrition | Per serving |
|---|---|
| Calories | 951 kcal |
| Protein | 24 g |
| Carbohydrates | 55 g |
| Fat | 66 g |
| Saturated fat | 11 g |
| Fibre | 2.8 g |
| Sugar | 3.8 g |
| Sodium | 620 mg |
Why this works
A very energy-dense, high-fat dish with a decent protein contribution from the eggs and yoghurt, but it is also likely to be high in absorbed frying oil and refined carbohydrate.
Protein from eggs and yoghurt. Eggs and yoghurt provide a meaningful amount of protein, which supports satiety and muscle maintenance.
Calcium and B vitamins. Yoghurt contributes calcium, while eggs supply B vitamins such as B12 and riboflavin.
Higher fat and sodium. Deep-frying increases total fat substantially, and hot sauce plus breadcrumbs and processed spread can push sodium up.
Method
- Boil the eggs for 6 minutes, then cool, peel, and pat them dry.
- Whisk the beer with the flour to make a light batter and season if desired.
- Heat the Pure spread in a shallow pan until hot and carefully coat the eggs in the batter before frying until golden.
- Mix the yoghurt with hot sauce for a spicy dip.
- Serve the crisp eggs immediately with the yoghurt on the side.
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