At first glance many people are going to think, “Scotch Eggs!” Despite a similar resemblance, and the presence of a boiled egg, these crispy fried Brunch Eggs are a much simpler and lighter fair. The use of finely chopped bacon and panko makes for a perfectly crunchy outer-layer, while a quickly timed 2-minute egg means your yolk will have a soft texture, even after the deep-fry. Serving Brunch Eggs allows your guests to have bacon, eggs, and toast all in one neat, easy to eat, package.
Crispy Fried Brunch Eggs
Serving Brunch Eggs allows your guests to have bacon, eggs, and toast all in one neat, easy to eat, package.
Equipment
- Deep Fryer/Air Fryer or Wok
Ingredients
- 6 eggs
- ⅓ cup white flour
- ¾ cup panko
- ⅓ cup fine chopped raw bacon (Kitchen Tip: Frozen bacon is the easiest to chop)
- ½ tsp black pepper
- ½ cup cornstarch
- 1 additional raw egg
- oil for frying
Instructions
- Add the eggs to a large pot and completely submerge with water. Bring to a boil then start a timer for two minutes.
- After two minutes drain the boiled water and run cold water over the eggs for several minutes. Peel the boiled eggs.
- In a large bowl mix together the flour, panko, chopped bacon, and pepper, making sure the bacon pieces are separated and well incorporated.
- Have the cornstarch ready in a small bowl. Add the raw egg to a separate small bowl and whisk.
- Working in an assembly line, first roll each egg in cornstarch, then coat with egg. Lastly, using a small amount of pressure, coat the egg with the breading mixture and gently add to frying oil that has been preheated to 375°F.
- Working in batches as needed, fry each Brunch Egg for several minutes until the crust is golden all around.
- Serve halved or whole as desire.
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