Deep Fried Egg with Runny Yolk
Photo: Tim Elwin
This little trick works amazingly on many dishes but my favourite would still have to be simply with avocado and toast!
Ingredients (Feeds 2)
- 1-2 eggs per person
- 1 Additional egg, beaten
- ¼ cup flour
- ½ cup Panko Bread Crumbs (or similar)
- Vegetable Oil for Deep Frying
Method
Make the soft boil eggs, cooking them for 5 ½ - 6 minutes (or whichever way you prefer but make sure the white is cooked whilst the yolk remains runny). Once done, crack the shells a bit and leave to cool in cold water (iced if you like) for around 15 minutes. Why crack them, well theory says that it will help with the peeling process later on.
Meanwhile heat your vegetable oil to 180°C and get your coatings ready. In one bowl, the flour, in the next the beaten egg, and in another the breadcrumbs.
Carefully peel the eggs (as the yolk is still runny they will be a more difficult to handle and peel than hard boil eggs. I find peeling under running cold water helps!). You can do this step up to 2 days prior to the frying and store in the fridge.
When it's time to fry, dust a peeled egg in the flour, then into the beaten egg (draining excess before the next step) and then gently coat well with the breadcrumbs.
Fry the eggs for 45 seconds or until golden brown (no longer than 2 minutes).
Serve with anything you like or just gobble them down!
© Tim Elwin 2015