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Crispy Poached Eggs

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PREP TIME
20 min
COOKING TIME
7 min
TOTAL TIME
27 min
SERVINGS
4 servings
Breakfast
Crispy Poached Eggs
Ingredients
  • 4 large fresh eggs
  • 2 tablespoons white vinegar
  • 4 cups vegetable oil
  • 1 1/2 cups all-purpose flour
  • 2 large eggs, lightly beaten
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups panko bread crumbs
  • 2 tablespoons chopped pickled red onions (for garnish)
  • 2 tablespoons chopped green onions (for garnish)
  • 1 tablespoon red pepper flakes for garnish, or to taste
Instructions
1
Gather all the necessary ingredients before commencing with the recipe.
2
Heat a saucepan over medium heat and fill it with cold water. Introduce vinegar into the mixture, stirring until it reaches a gentle simmer. Proceeding with one egg at a time, crack an egg into a ramekin or measuring cup for easier handling.
3
Stir the water vigorously to create a whirlpool, then gently drop the egg into its center. Continue stirring while cooking until the egg white becomes opaque.
4
Utilize a slotted spoon to carefully remove the cooked egg from the water and transfer it to a paper towel-lined plate for draining excess moisture.
5
In a separate saucepan, heat oil to 375 degrees F (190 degrees C). Meanwhile, prepare a dredging station with three distinct bowls.
6
To the first bowl, add flour. In a second bowl, combine 2 eggs with salt and pepper. Add breadcrumbs to the third bowl.
7
Dip the cooled egg into each station in sequence: first flour, then the egg mixture, and finally breadcrumbs. Ensure the egg is evenly coated on all sides after each station.
8
Using a slotted spoon, gently drop the coated egg into the hot oil and fry until golden brown, taking care not to overcook. Drain excess moisture on a paper-towel lined plate.
9
Garnish the fried egg with pickled red onions, green onions, and red pepper flakes. Serve immediately.