Crispy Fried Poached Eggs

Ingredients

• 4 large fresh eggs
• 2 tablespoons white vinegar
• 4 cups vegetable oil
• 1.5 cups all-purpose flour
• 2 large eggs , lightly beaten
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1.5 cups panko bread crumbs
• 2 tablespoons chopped pickled red onions , for garnish
• 2 tablespoons chopped green onions , for garnish
• 1 tablespoon red pepper flakes for garnish , or to taste

Instructions

1. 1

   Gather all ingredients.

2. 2

   Fill a saucepan with cold water and place over medium heat. Stir in vinegar and bring to a gentle, slow simmer. Working with one egg at a time, crack an egg into a ramekin or measuring cup for easier transfer.

3. 3

   Stir the water vigorously to create a whirlpool effect. As the whirlpool is turning, drop the egg into the center of the water. Continue to stir gently, cooking until the egg white turns opaque.

4. 4

   Using a slotted spoon, carefully remove the egg from the water and move to a paper towel-lined plate to drain. In a medium saucepan, heat oil to 375 degrees F (190 degrees C).

5. 5

   Meanwhile, set up a dredging station with 3 separate bowls. To the first bowl, add the flour. Beat 2 eggs with salt and pepper in a second bowl. Add breadcrumbs to the third bowl.

6. 6

   Carefully dip the cooled egg first into the flour, second into the egg mixture, and last into the breadcrumbs, coating egg on all sides at each station.

7. 7

   Using a slotted spoon, carefully drop the egg into the hot oil and fry until golden brown, 2 to 3 minutes, being careful not to overcook. Drain on a paper-towel lined plate.

8. 8

   Garnish with pickled red onions, green onions, and red pepper flakes. Serve immediately.