Crispy Panko Poached Eggs
Poached eggs coated in golden panko breadcrumbs, fried to a crispy finish while maintaining a soft, runny yolk inside—a delightful twist for breakfast or brunch.
Equipment
- 1 pot for poaching eggs
- 3 bowls for coating ingredients
- 1 slotted spoon for handling eggs
- 1 pan for frying
- 1 paper towels for draining oil
Ingredients
- 4 large eggs
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 eggs beaten (for coating)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Oil for frying
- Optional toppings: Parmesan cheese fresh herbs (parsley, chives), hot sauce or aioli
Instructions
- Bring a pot of water to a gentle simmer for poaching.
- Crack each egg into a small bowl and gently slide into simmering water.
- Poach eggs for 2 to 3 minutes until whites are set and yolks remain soft.
- Remove eggs carefully with a slotted spoon and drain on paper towels.
- Prepare three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with panko breadcrumbs.
- Gently roll each poached egg in flour, dip into beaten eggs, then coat with panko breadcrumbs, handling carefully to keep eggs intact.
- Heat oil in a pan over medium heat and fry coated eggs for 1 to 2 minutes until golden and crispy.
- Remove fried eggs and drain on paper towels.
- Serve immediately while warm and crispy with optional toppings like Parmesan, fresh herbs, or sauce.
Notes
- Use fresh eggs for better poaching shape.
- Chill poached eggs briefly before coating for easier handling.
- Avoid overcrowding the pan when frying.