Breaded soft-boiled egg with herbs

I just love eggs! Hard-boiled, soft-boiled, poached, fried, scrambled, omelet, they are just so good. Of course, it is very important to buy them organic and super fresh. You can really taste the difference when they are good quality eggs.

So here is a super easy recipe, light, fresh and perfect for spring time. It’s a great idea to serve it as a starter on your Easter family lunch or dinner; and it is amazing in a big mixed summer salad. The perfectly cooked and soft white and the runny silky yolk, the crispiness of the golden breadcrumbs flavoured with dried herbs are so delicious; you cannot resist.

I’d rather use the Japanese special flaky breadcrumbs called panko that are really nice and crispy. You can find them in Asian stores. Or you can make your own homemade breadcrumbs with old bread leftovers crushed in a blender or a food processor.

Soft-boiled breaded egg with dried herbs

Ingredients

  • Organic super fresh eggs
  • Panko Japanese breadcrumbs
  • Flour
  • 1 beaten egg
  • Dried herbs: thyme, oregano, wild thyme, rosemary, sage, etc.
  • Salt and pepper
  • 1 tbsp of butter
  • Olive oil

How to cook soft-boiled eggs

Bring a pan full of water to a simmer. Then cook the eggs for 5 minutes (4 minutes if they are small). It is very important to use a timer to be sure you don’t overcook them!

When the timer rings, stop the fire and put the eggs in some cold water to immediately stop the cooking process. Then peel the soft-boiled eggs in the water; it will be easier.

Panfrying the breaded soft-boiled eggs

Pour in three different bowls: flour, beaten egg, breadcrumbs. Season the breadcrumbs with salt, pepper and dried herbs.

In a small pan to medium heat, put the butter and a drizzle of olive oil.

One by one, in this following order, coat the soft-boiled eggs with flour, then beaten egg, and then seasoned breadcrumbs. Be careful as the yolk is runny, you should manipulate them with extra care.

Then panfry the breaded soft-boiled eggs on all sides, rolling them in the pan, until golden brown and crispy. You can tilt the pan to immerse them more in the hot grease.

Serve immediately with some salad and toasted bread.

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