There are two kinds of people in this world. Runny yolk people and hard yolk people. I am definitely in the former category.
I don’t see the point of overcooking an egg to death and not being able to enjoy the runny, gooey deliciousness that is a properly cooked egg yolk.
These eggs **sigh** these eggs were incredible. Everything you want out of an egg and more. They were amazing on top of our roasted asparagus side dish, but you could serve them just about anywhere at any time of day.
Thank you to The Novice Chef for the recipe.
Bring a pan of water to a boil and gently submerge the eggs into the water. Boil for 5 minutes. Remove and place in a bowl of ice water to cool the eggs – this should take about 15 minutes.
When cooled, gently peel the eggs and set aside.
Heat 2C. oil in a saucepan. While that heats, place the flour, the beaten egg and the breadcrumb in 3 separate bowls. Mix a little salt and pepper into the breadcrumbs. Dredge each soft-boiled egg in the flour, then coat with the egg and then finally with the breadcrumbs. Then, re-dredge the egg in the yolk and a second time into the breadcrumbs for a nice thick coating.
When the oil reaches 350 degrees, gently place one egg at a time in the hot oil using a wire spider or other slotted spoon. Gently turn the egg with the strainer to brown on all sides. This should only take no more than 30 seconds. Remove the egg to a paper towel and continue with the rest of the eggs.
Husband Rating – 4.5 out of 5 – “I wish I hadn’t let mine get cool before eating – these are best hot – and boy are they good!”