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.

Poached and deep-fried egg

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As needed:



As needed:


egg whites

As needed:



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.

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