Panko Poached Eggs Recipe
Poached eggs taken to another level. Crumbed poached eggs, then fried to create the crispiest, crunchiest, best poached eggs you've ever seen!
Ingredients
- 2 eggs for poaching
- 1 egg for egg wash
- 2 tablespoon plain flour
- ⅓ cup panko crumbs
- 1 tablespoon white vinegar
- 750 ml Neutral oil for frying sunflower, peanut, canola, vegetable etc
Serve with
- toasted bread
- avocado
- feta
- chilli flakes
- sea salt flakes
Instructions
- Prepare a bowl of ice water (just a handful of ice in a bowl of water)
- Bring a small pot of water to a low simmer and add the vinegar
- Crack each egg individually and into their own small bowl then gently place your eggs into the water and simmer for 1 minute and 30 seconds. You basically want the egg white to be just cooked enough to hold the whole egg together for crumbing. Once just cooked enough, transfer to the ice water to stop them from cooking.
- Once cooled, gently pat dry, remove any excess dangly bits and coat in the flour, then the egg wash and the panko crumbs (also be gentle and try not to break the yolk!)
- Bring some neutral oil to high temp (drop in a few crumbs and make sure it is hecticly sizzling the crumbs) then add your eggs and fry for 60 - 90 seconds, until golden.
- Serve on avo toast with goats cheese/feta, and whatever else you like with your eggs! Enjoy
Nutrition
Calories: 3217kcalCarbohydrates: 13gProtein: 10gFat: 352gSaturated Fat: 36gPolyunsaturated Fat: 15gMonounsaturated Fat: 292gTrans Fat: 0.03gCholesterol: 246mgSodium: 167mgPotassium: 119mgFiber: 1gSugar: 1gVitamin A: 356IUCalcium: 57mgIron: 2mg
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