Circle B Kitchen
4 eggs
¼ cup flour
1 beaten egg
½ cup panko breadcrumbs
3 tablespoons grated parmesan cheese
salt and pepper
Bring a pan of water to a boil and gently submerge the eggs into the water. Boil for 5-6 minutes and then remove and place in a bowl of ice water. Let the eggs completely cool in the ice water which should take about 10 or 15 minutes.
When cooled, peel the eggs by gently tapping them around the equator of the shell. It’s easiest to peel the horizontal middle of the eggs first and then remove the rest of the shell. If the shell is difficult to remove, gently slide a spoon between the shell and the egg, dislodging the shell.
Heat 2 cups of vegetable oil in a small saucepan. While that heats, place the flour, the beaten egg and the breadcrumb/parmesan cheese mixture in 3 separate bowls. Mix a little salt and pepper into each bowl. Dredge each soft-boiled egg in the flour, then coat with the egg and then finally with the breadcrumbs.
Drop a bit of breadcrumbs into the oil and if it sizzles quickly, the oil is ready. Using a small stainless steel wire strainer (also called an Asian skimmer or spider strainer), gently place one egg at a time in the hot oil. Gently turn the egg with the strainer to brown on all sides. This should only take no more than 30 seconds. Remove the egg to a paper towel and continue with the rest of the eggs.
These can be eaten immediately with a little salt and pepper or stored in a tightly covered container in the refrigerator (after they’ve cooled completely) for up to a week. To serve, re-warm on a small baking sheet in a low oven for about 10 minutes (I do this in my toaster oven on the “keep warm” setting.
These would also be great served atop a salad, polenta, pasta, risotto or a thick stew or bean soup.