Panko-Crusted Soft Boiled Eggs

OK - THESE ARE SPECTACULAR!!!!!! I had these on a salad at lunch today at Monk McQueen's in Vancouver and my eyes bulged out of my head (they're fine now) with pure glee. You must make these. I've been searching the Internet for some recipes and found basically the same recipe for panko crusted soft boiled eggs everywhere. I'm definitely making these over the weekend. You may have to boil up a dozen and do some experimenting - I know I will be.

Per 4 eggs use 1/4 cup of flour, 1 beaten egg, 1/2 cup of panko breadcrumbs, 3 tbsp. grated Parmesan cheese, salt and pepper.


Bring a pot 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.

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 peeled soft-boiled egg in the flour, then coat with the egg and then finally with the breadcrumbs. Put eggs in the fridge until ready to fry.

When ready put an egg into into a pot of hot oil - and please be careful and take your time. If you have a deep fryer, that's even better. Using a stainless steel slotted spoon, gently place one egg at a time into the hot oil. Gently turn the egg to brown on all sides - for about 30 seconds. Carefully remove the egg to a paper towel and continue with the rest of the eggs.

These can be eaten immediately or you can put back into the fridge in a tightly covered container for up to a week. To serve, re-warm on a small baking sheet in a low oven for about 10 minutes. My eggs were served slightly warmed, and split in half over a prawn salad. Can I hear an AMEN???