Crispy-Coated Poached Egg
A gourmet twist on a classic dish, this Crispy-Coated Poached Egg combines a creamy, runny yolk with a golden, crunchy panko shell. Perfect for brunch or a fancy home-cooked meal, it’s both accessible and impressive.
Equipment
- 1 Slotted Spoon For lifting poached eggs safely
- 1 Mixing Bowls For breading station
- 1 Frying Pan or Deep Fryer To fry coated eggs
- 1 Paper Towels For drying eggs and draining oil
Ingredients
- 2 Poached Whole Eggs Fresh or chilled
- 40 grams Panko Breadcrumbs Japanese-style preferred
- 40 grams Flour All-purpose or EMIGRAIN
- 1 gram Salt Adjust to taste
- 1 gram Black Pepper Crushed Freshly ground
- 50 grams Liquid Whole Egg For coating
- As required Ice Water For ice bath
Instructions
- Fill a medium pot with water and bring it to a gentle simmer (not a rolling boil). Add a splash of vinegar to help the egg whites coagulate.
- Crack 2 eggs into small bowls, then gently slide each egg into the simmering water. Poach for 2–3 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon.
- Immediately transfer the poached eggs to a salted ice bath for 2 minutes to stop the cooking process and make them easier to handle.
- Pat the poached eggs dry with a paper towel. Set up a breading station with three shallow bowls: one with flour, one with beaten liquid egg, and one with panko breadcrumbs seasoned with salt and pepper.
- Coat each poached egg by dipping it first in flour, then in the beaten egg, and finally in the seasoned panko breadcrumbs. Shake off excess coating and place the breaded eggs on a baking tray. Refrigerate until ready to fry.
- Heat oil (vegetable or canola) to 350°F (175°C) in a deep fryer or heavy-bottom fry pan. Fry the breaded eggs for 1–2 minutes until golden and crispy. Drain on paper towels and serve hot.
Notes
- For the best results, use the freshest eggs possible (within a week) as they hold their shape better when poached.
- Japanese panko breadcrumbs are key for a light, flaky texture—store in a cool, dry place to maintain freshness.
- Serve with creative pairings like sautéed spinach and smoked salmon, avocado toast with microgreens, or arugula with balsamic glaze.
- Customize the crust with spices (paprika, cayenne) or grated Parmesan for extra flavor.
- Pair with sparkling water with lemon, cold brew coffee, or a light lager for a perfect meal.