Deep fried turkey eggs with Asian herbs

Preparation time: 35 minutes Cooking Time: 30 minutes Serves: 4

Difficulty: 3/5

The creamy texture of the turkey egg lends itself the the delicious and unusual fragrant flavours of these Asian salad leaves and Vietnamese nuoc cham sauce. You can really use whatever Asian herbs and leaves you can get hold of but the more variety the merrier

Recipe by Mark Hix


  • 4 turkey eggs
  • 1tbsp plain flour
  • 1 hen’s egg, beaten
  • 40-50g fresh white breadcrumbs
  • Vegetable or corn oil for deep frying
  • A handful of Asian salads and herbs such as pea shoots, fragrant basil, coriander, mint, sawtooth coriander, Chinese parsley, parilla etc, washed and dried
    2 spring onions, finely shredded on the angle
    • For the nuoc cham

    • 1 red chilli thinly sliced
    • 2tbsp fish sauce
    • 8tbsp water
    • 1tbsp sugar
    • Juice of 2 limes

    Print Recipe


    First make the nuoc cham : mix all of the ingredients together and leave to stand for 30 minutes.
    Preheat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep-fat fryer. Soft-boil the turkey eggs by carefully placing in simmering water for 5-6 minutes, then refresh in cold water (if the turkey eggs are very large you may need to give them an extra minute or so). Once cool enough to handle, peel them, ensuring you have removed all of the shell..

    Have 3 dishes ready, one with the flour, seasoned with salt and pepper, one with the beaten egg and the third with the breadcrumbs. Carefully pass the eggs through the flour, shaking off any excess, then the beaten egg and finally the breadcrumbs. Preheat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep-fat fryer. Cook the broad beans in boiling salted water for 2-3 minutes until tender, then drain in a colander. If they are large, then remove the outer shells..

    Deep-fry the eggs for about 2-3 minutes or until golden, turning them as they are cooking, then remove them with a slotted spoon and drain on some kitchen paper..

    To serve arrange the leaves and spring onion in serving bowls, place the egg on top either whole or slightly cut then spoon over the dressing..