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Panko Poached Eggs

Panko Poached Eggs: Crispy Perfection for Your Breakfast Bliss

Delight in crispy Panko Poached Eggs that elevate your breakfast with their unique texture and flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 2 eggs
Course: Breakfast
Cuisine: Fusion
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 2 pieces fresh eggs Select fresh eggs for the best texture and flavor.
  • 1 piece egg For egg wash; can substitute with a flax egg for vegan.
For the Coating
  • 2 tablespoons plain flour Consider gluten-free flour if needed.
  • ⅓ cup panko crumbs Regular breadcrumbs can work as a substitute.
For the Poaching
  • 1 tablespoon white vinegar Can be replaced with lemon juice for a lighter flavor.
  • 750 ml neutral oil for frying Choose oils like sunflower or canola.
Serving Suggestions
  • toasted bread
  • avocado
  • feta
  • chili flakes
  • sea salt flakes

Equipment

  • medium-sized pot
  • Slotted spoon
  • deep skillet or frying pan
  • bowls for ice water bath
  • shallow dishes for coating

Method
 

Step-by-Step Instructions
  1. Prepare the ice water bath by filling a large bowl with ice and water.
  2. Simmer the poaching water in a medium pot, adding white vinegar.
  3. Crack and slip the eggs into the simmering water, poaching for about 1.5 minutes.
  4. Chill the poached eggs in the ice water bath for 3-5 minutes.
  5. Coat the eggs by rolling in flour, then egg wash, and finally in panko crumbs.
  6. Heat the oil in a deep skillet until hot; test with panko crumbs.
  7. Fry the coated eggs for 60-90 seconds until golden brown and crispy.
  8. Assemble and serve the eggs warm atop toasted bread with desired toppings.

Nutrition

Serving: 1eggCalories: 260kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 300mgPotassium: 150mgFiber: 1gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

For a healthier option, consider baking the crumbed eggs at 375°F (190°C) for 10-12 minutes instead of frying.

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