Crispy Panko Poached Eggs
These poached eggs are coated in crisp panko breadcrumbs and fried to golden perfection for a crunchy exterior and soft, runny yolk inside, ideal for a unique breakfast or appetizer.
Equipment
- 1 pot for poaching eggs
- 3 bowls for coating stations
- 1 pan for frying
- 1 slotted spoon for removing eggs from water
- 1 paper towels for draining eggs
Ingredients
- 4 large eggs poaching
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs beaten (for coating)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Oil for frying
- Parmesan cheese optional, for topping
- Fresh herbs like parsley or chives optional, for topping
- Hot sauce or aioli optional, for serving
Instructions
- Bring a pot of water to a gentle simmer for poaching the eggs.
- Crack each egg into a small bowl and gently slide them into simmering water.
- Poach eggs for 2 to 3 minutes until whites are set and yolks remain soft.
- Remove poached eggs with a slotted spoon and place on paper towels to drain.
- Prepare three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with panko breadcrumbs.
- Carefully roll each poached egg in seasoned flour, then dip into beaten eggs, and finally coat with panko breadcrumbs.
- Heat oil in a pan over medium heat and fry the coated eggs for 1 to 2 minutes until golden and crisp.
- Remove fried eggs from the oil and drain on paper towels.
- Serve immediately while warm and crispy, garnished with optional Parmesan, fresh herbs, or your favorite sauce.
Notes
- Use fresh eggs for better shape when poaching.
- Chill eggs briefly before coating for easier handling.
- Avoid overcrowding the pan while frying for best crispiness.