Panko-Breaded Fried Eggs | Midwest Living
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Panko-Breaded Fried Eggs

Panko-Breaded Fried Eggs

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  • Yield: 6 eggs
  • Start to Finish 25 mins

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Ingredients

  • 4 cups water
  • 1/4 cup white vinegar
  • 1 tablespoon salt
  • 6 eggs
  • 1/2 cup panko (Japanese-style) bread crumbs or fine dry bread crumbs
  • 3 tablespoons freshly grated Parmigiano-Reggiano or grated Parmesan cheese
  • 1 sprig fresh oregano
  • 1/4 cup all-purpose flour
  • 1 egg, lightly beaten
  • 1 tablespoon water
  • Cooking oil for deep-fat frying

Directions

  1. For poached eggs: In large skillet, combine water, vinegar and salt. Bring water to boiling; reduce heat to simmer (bubbles should begin to break the surface of the water). Break one of the eggs into a 1-cup measuring cup with a handle. Holding the lip of the cup as close to the water as possible, carefully slide egg into simmering water, taking care to not break the egg. Repeat with remaining eggs, allowing each egg an equal amount of space.
  2. Simmer eggs, uncovered, for 3 to 4 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large bowl of ice water to cool.
  3. For crumb coating: In a food processor or blender, combine panko, Parmigiano-Reggiano cheese and leaves from oregano sprig. Cover and process or blend until finely chopped. Transfer to a shallow dish.
  4. In another shallow dish, place flour. In another shallow dish, combine egg and the 1 tablespoon water. To bread eggs, coat 1 of the poached eggs lightly in flour. Dip in egg mixture, then in bread crumbs to coat both sides. Repeat with remaining eggs.
  5. In a large skillet, heat 1 inch cooking oil to 375 degrees F. Fry breaded eggs, three at a time, for 1 to 2 minutes or until golden brown and crisp, turning to brown evenly. Makes 6 eggs.

Make Ahead Tip

  • Poach eggs as directed above in steps 1 and 2. After cooling in ice water; drain. Place eggs on a tray or large platter; cover. Refrigerate up to 4 hours before. Coat and fry as directed above. Crumb coating mixture can be made as directed in step 3; store in an airtight container in the refrigerator up to 24 hours.

Nutrition Facts

(Panko-Breaded Fried Eggs)

Potassium (mg) 88, sugar (g) 1, sodium (mg) 328, pro. (g) 9, vit. A (IU) 292, iron (mg) 1, cal. (kcal) 172, calcium (mg) 61, Fat, total (g) 11, carb. (g) 8, Riboflavin (mg) 0, chol. (mg) 249, Thiamin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 3, Niacin (mg) 0, sat. fat (g) 3, Cobalamin (Vit. B12) (µg) 1, Folate (µg) 36, Polyunsaturated fat (g) 3, fiber (g) 0, vit. C (mg) 0

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