I hope you are off to a great day.
You think you love your regular fried egg? Wait until you try it deep-fried!
½ C Panko breadcrumbs (or any kind you like)
1 tsp herbs de Provence (or herbs or spices of your choice) Try cumin/chile powder or fennel seed and finely chopped salami!
1 pot large enough to hold the number of eggs you want to cook with 3” of canola oil
1 sauté pan large enough to hold the number of eggs you want to cook.
1 slotted spoon
1 folder paper towel or towel
Fill sauté pan 2” from the top with water. Add 1 tsp of salt and 1 tsp of rice, apple or white vinegar. Bring to just under a boil.
Heat the oil over medium heat in the pot.
On a large plate mix the breadcrumbs and herbs together.
Crack the eggs into the water and cook for 2 minutes. Using a slotted spoon lift them out and blot them on the paper towel to remove most of the water. They will not be fully cooked at this point.
Gently set the egg in the breadcrumbs and cover with breadcrumbs. Gently lift the egg up and gently lower into oil (oil is ready when a breadcrumb dropped into the oil sizzles.
Fry for 45 seconds until golden. Lift egg out with a dry slotted spoon.
Serve over salad, English muffin, a BLT or just about any way you like.
Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.
Eat well, Enjoy life, Be happy!