Crispy Poached Eggs

To serve four, perfect for a Mother's Day brunch!

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    NEWSLETTERS


    1 Tbsp. White Vinegar
    1 tsp. Salt
    4 Large Eggs
    ½ Cup All Purpose Flour
    2 Eggs-beaten with 2 Tbsp. water
    1 ½ Cups Panko Bread Crumbs
    As Needed Vegetable Oil for Frying

    In large wide saute pan, place the 1 qt of water or enough to be about 2 inches in depth.
    Add the vinegar and salt. Bring to a very gentle simmer, about 180ºf.
    Crack each egg individually into a small dish and slowly lower each into the simmering water.
    Gently simmer for about 3 minutes, or until the white is firm, and the yolk is just barely set, or cook to your desired doneness.
    Gently remove each egg with a slotted spoon and shock in a bowl of ice water to firm up.
    When cool, remove from the ice water, remove any thin, rough edges of the poached egg and gently pat each egg dry.

    Dredge each cooled egg with flour, shaking off excess. Dip each in the beaten egg mixture, coating thoroughly, letting excess drip off.
    Gently dredge each egg in the bread crumbs, coating evenly, pressing very gently to adhere. Reserve for cooking.

    When ready to fry, heat a deep fryer to 325°f.
    Fry two eggs at a time for about 2 minutes or until the bread crumbs are an even golden color.
    Great serve on vinaigrette dressed salad greens or with mustard sauce. Enjoy!

    Lincoln Culinary Institute’s Website: www.lincolnculinary.com