This isn’t the sexiest of pictures, but trust me the eggs were really worth posting. Use these in soups, salads, or just as an appetizer sprinkled with some salt. I added them to my asparagus soup (recipe here) and it was delicious. Be careful when peeling the eggs I had a few mishaps and lost some eggs.
Panko-Crusted Fried Egg
¼ cup flour
1 egg, beaten
½ cup panko breadcrumbs
3 Tbps. Parmesan cheese, grated
Bring a pan of water to a boil. Add eggs and boil for 5 minutes. Place eggs in ice water to stop them from cooking. Let the eggs sit till completely cool about 10 minutes. Carefully remove shells. Mix together panko breadcrumbs and cheese. Place breadcrumbs, beaten egg, and flour into separate bowls. Carefully coat egg with first flour, then egg, then breadcrumbs. Repeat with remaining eggs. Heat vegetable oil to 375 degrees. Place eggs one at a time in oil and fry for 30 seconds. Sprinkle with salt and serve.
Inspired by Circle B Kitchen