Poached and deep-fried egg
This preparation combines the perfect textures of creamy egg yolk and a crispy breadcrumb. In particular, also vary by using other breadcrumbs.
Recipe for 10 pieces.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
10 |
|
eggs |
|
As needed: |
|
panko |
|
As needed: |
|
egg whites |
|
As needed: |
|
flour |
Preparation method
- Boil a pan of water with salt and vinegar at high heat, transferring it to a low heat source as soon as it boils.
- Stir with a wooden spoon to create a vortex.
- Break the egg into a cup.
- Once a good vortex has formed at the centre of the pan place the egg in its centre.
- Leave for 3 minutes, ensuring that the water does not start to boil again.
- Remove the egg carefully using a skimmer and pat dry carefully with a paper towel.
- Carefully dredge with flour, egg white and panko (in succession).
- Deep-fry at 170⁰C for 2 minutes.
Serving suggestions
- As part of a salad.
- As part of a composition e.g. with smoked salmon, aspargus and potato.
- With classic dishes of asparagus and ham.