Compared to the fried in butter variety, these “Angel eggs” have a definite prawn cocktail flavour. We’ve combined the fried egg yolks with a fresh seafood sauce and topped them with cooked prawns rather than combining them with mayo and curry spice.
In a medium saucepan, add the eggs and then the cold water. Over high heat, bring to a boil while stirring occasionally. Once the water has boiled, set a timer for 7 minutes of cooking. Drain and ice water to cool. The eggs should be peeled and cut in half. Egg yolks should be poured into a bowl. Mash with a fork until almost smooth.
Mayonnaise, tomato sauce, juice, and Worcestershire sauce are all combined in a small bowl. Add salt and pepper to taste. Mixing is necessary after adding 1/4 cup of the mixture to the egg yolks. Fill a piping bag with the mixture and attach a 1 cm fluted tip.
Each egg white cavity should have an even layer of egg yolk mixture. Top each egg white with a prawn. Arrange the eggs on a dish by placing each one on a lettuce leaf. Add some additional sauce and parsley to the prawns before serving.
These can be prepared up to an hour before the event. Until serving time, cover and store in the refrigerator.