Hey everybody!  Check out the Matters and Musings page for an awesome recipe for homemade hand cream!
 

Welcome to the Circle B Kitchen!  We love that you're here and hope you'll browse the site and grab some recipes.  The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...
                                                                                 Contact me at
     pberry@circle-B-kitchen.com

Find a Circle B Kitchen Recipe 

Our Favorite Things For Fall...

       Homemade Apple Butter!

         Apple Butter Spice Cake
                   with Rum Icing

      Caramel Pumpkin Custards

       Oven Roasted Applesauce

Turkey (or Chicken) Enchilada Soup

              My Fall Apple Crisp

   New England Clam Chowder

Spiced Molasses Pumpkin Bread

                 Apple Tart Tatin

   Pasta with Pumpkin Sauce (Yum!)

       Apple Ginger Pudding Cake

      Bean and Barley Veggie Soup

Foil-Wrapped Pears with Caramel                               Sauce

         Creamy Artichoke Soup

   
             Brown Sugar Pie

       Pumpkin Apple Stresel Muffins

Apple Molasses Gingerbread Cake

... and just in case you were wondering...

       

 

Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .

 

 

« Roasted Pepper Caponata | Main | Limoncello Pound Cake with Mascarpone-Lemon Frosting »
Monday
Mar142011

Panko-Crusted Fried Soft-Boiled Eggs

Fried eggs, anyone?  There really is nothing I can say in my defense here, except to own up to the fact that I totally caved in to the idea of a crispy, fried soft-boiled egg.  I like to think of myself as a person with a modicum of self-restraint, but in the last week I’ve lost all perspective.  I’ve made 9  10 of these “fried eggs” in the last 5 days.  Of course, I tell myself that it’s all research for the blog, but who are we kidding here.

The back story on these little gems is that while on the treadmill the other day and watching one of my  food shows, the particular recording I was watching caught a brief (like 20 seconds) snippet of the end of another show describing these fried eggs served at a restaurant (never got the name).  All I caught was that the eggs were soft-boiled, rolled in panko breadcrumbs and parmesan cheese and then fried.  That’s all the info I had, but it was enough.  I wanted them.  Bad.

 

The chickens are laying like crazy right now, so fresh eggs were not a problem.  But I totally feared the idea of trying to peel a soft-boiled egg, especially a really fresh one.  But as it turned out, I needn’t have fretted. 

I had the rare brilliant idea to shock those little eggs in ice water right after cooking them, and those shells slipped right off.  You probably already knew about this, but I'm happy to say it really works!  Anyway, the peeling was easy, and the shells that remained a tad stubborn got a spoon shoved under their shell.

 

The next challenge came in getting the panko breadcrumbs to stick to an egg.  Not an easy thing to accomplish, I must say.  The first few tries were rather pathetic, so I resorted to the flour/egg/breadcrumb assembly line and got pretty good stickage. 

             

All that’s left after that is to heat your oil, dunk those puppies in for about 20-30

             

seconds and you’re done.  You can eat them right then sprinkled with a little salt and pepper (which I highly recommend), or you could use them to top a salad or maybe as a delectable garnish to some creamy, cheese-y polenta.

I am hooked, people.  I lay awake at night dreaming of the next perfect way to eat these, as if they aren’t already a perfect thing unto themselves.  But I have imagined them sitting atop a bowl of pasta or risotto, or melding into a thick bowl of bean soup, or gracing the top of a veggie pizza, or perched on top of a plate of grilled asparagus, or ……

PANKO-CRUSTED FRIED SOFT-BOILED EGGS

Click here for a printable recipe

4 eggs
¼ cup flour
1 beaten egg
½ cup panko breadcrumbs
3 tablespoons grated parmesan cheese
salt and pepper

Bring a pan of water to a boil and gently submerge the eggs into the water.  Boil for 5-6 minutes and then remove and place in a bowl of ice water.  Let the eggs completely cool in the ice water which should take about 10 or 15 minutes.

When cooled, peel the eggs by gently tapping them around the equator of the shell.  It’s easiest to peel the horizontal middle of the eggs first and then remove the rest of the shell.  If the shell is difficult to remove, gently slide a spoon between the shell and the egg, dislodging the shell.

Heat 2 cups of vegetable oil in a small saucepan.  While that heats, place the flour, the beaten egg and the breadcrumb/parmesan cheese mixture in 3 separate bowls.  Mix a little salt and pepper into each bowl.  Dredge each soft-boiled egg in the flour, then coat with the egg and then finally with the breadcrumbs.

Drop a bit of breadcrumbs into the oil and if it sizzles quickly, the oil is ready.  Using a small stainless steel wire strainer (also called an Asian skimmer or spider strainer), gently place one egg at a time in the hot oil.  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. 

These can be eaten immediately with a little salt and pepper or stored in a tightly covered container in the refrigerator (after they’ve cooled completely) for up to a week.  To serve, re-warm on a small baking sheet in a low oven for about 10 minutes (I do this in my toaster oven on the “keep warm” setting.

These would also be great served atop a salad, polenta, pasta, risotto or a thick stew or bean soup.

You might also like...

Avocado Fries

Reader Comments (35)

WHAT!!!
Brilliant, i have been craving theese for a while.Thanks for posting.

i have to have these. Now...

March 14, 2011 | Unregistered CommenterKine

I'm pretty sure I'm drooling... a lot... right now. Two of my favorite things! Eggs and friend food!! My only question is did you put the eggs in water and bring it to a boil or did you boil the water and add the eggs? I've always heard if you add the eggs to already boiling water they crack.

Thanks!

March 14, 2011 | Unregistered CommenterTanya

I brought the water to a boil first and then gently dropped the eggs in and boiled for 5-6 minutes. They come out perfect. Enjoy!

March 14, 2011 | Registered CommenterPatrice Berry

Awesome thanks! I'm making these either today or tomorrow! Yeah!

March 14, 2011 | Unregistered CommenterTanya

I saw that show and had the exact reaction!! I have yet to try it but your eggs look awesome!! That might just be on the menu in the upcoming week.

March 14, 2011 | Unregistered CommenterJehanP

Thanks for the post, I had one of these eggs at lunch today topping a beautIful chicken liver salad. The waitress said the recipe was a secret - HA! NOT ANY MORE! Restaurant was Sonny's in Barnes (UK)

November 30, 2011 | Unregistered CommenterTony

Oh my gosh I just found your site while google searching how to make these. I had one on top of a dish of octopus the other night and have been craving them ever since. Thank you for the post!!!

April 25, 2012 | Unregistered CommenterBecky

You're so welcome, Becky! I hope you make these... they're so addicting!

April 25, 2012 | Registered CommenterPatrice Berry

Another great idea for Panko bread crumbs is to use them when making french toast, OMG you have to try this!

May 25, 2012 | Unregistered CommenterGail

That sounds amazing, Gail! I never would have thought to use panko on french toast, but I bet it's wonderful! Thanks for the great idea!

May 25, 2012 | Registered CommenterPatrice Berry

So excited I found this recipe. I just got home from a cruise that served them. I never thought I'd figure out how they made them.

May 25, 2012 | Unregistered Commenterlisa stephens

You can use the parmesan panko on white asparagus too. I had it in Germany, and it was awesome.

July 12, 2012 | Unregistered Commenterfaye

That sounds so good, Faye! Thanks for that suggestion!

July 15, 2012 | Registered CommenterPatrice Berry

Ok I was about to fry up some panko crusted shrimp and noticed I have boiled eggs, and I was thinking I should panko them up and fry them too! So I rushed to the computer to see if anyone has ever done this and how they turned out. I came across this! I am so excited now.

August 3, 2012 | Unregistered CommenterMissy

Hope you like them, Missy! Let us know what you think. We love 'Em.

August 3, 2012 | Registered CommenterPatrice Berry

I found your recipe at the top of the page when I googled parmesan covered eggs. We went to Fork in the Road in Mukwonago last week and these were served on daughters salad. She gave me one, and YUM. I wish there was some way to get around the deep frying part. Thanks so much!

November 2, 2012 | Unregistered CommenterKaren Sandoval

You're welcome, Karen! I know what you mean about the frying part, but there's no way around it. If you want a parmesan-crusted egg, it will need to be fried. Sigh. They're so good.

November 2, 2012 | Registered CommenterPatrice Berry

Wow, these look incredible. I am a big egg person and I am really thinking about these bad boys tonight for dinner. So scrumptious!

February 16, 2013 | Unregistered CommenterAimee

Hope you enjoy them, Aimee! They're pretty awesome!

February 16, 2013 | Registered CommenterPatrice Berry

Hi, I was looking for this recipe. I saw it on Curtis Stone, take home chef. He made them not so soft in the middle, deep fried with Panko and he also deep fried Shallots and made a sauce. He cut them in half sprinkled shallots, and dripped sauce. This was an appetizer course.

I'm going to have to watch the episode again, because I was unable to find this recipe on his site.

June 20, 2013 | Unregistered CommenterMaria

That sound so great, Maria. Thank you!

June 20, 2013 | Registered CommenterPatrice Berry

Thanks so much. We had these Saturday on top of a cobb salad at the Artisan Restaurant in Paso Robles. Fantastic! I will be trying them for a dinner party on Saturday.

July 23, 2013 | Unregistered CommenterCarol

Hope you enjoy them, Carol... they're pretty yummy! And Paso Robles is very close to the Circle B West. We'll have to remember the Artisan next time we're in town. Nice to hear from you!

July 23, 2013 | Registered CommenterPatrice Berry

Just had these wonderful little gems at Bottega's in Napa Valley. Served as Green eggs and Ham with Asparagus wrapped in ham and a wonderful soft crispy egg cut in half and oozing over above. WOW! Recipe is in Michael Chiorella's new cookbook.

September 9, 2013 | Unregistered CommenterDanean

I just had a wonderful lunch at a place called Indianas at Cottlesloe Beach Western Australia and on the very mod ploughman's lunch platter was this AMAZING crumbed deep fried soft boiled egg!!!! OMG is was delicious. So onto search engine when I got home and found your recipe! Can't wait to make them tomorrow. Cheers x

September 15, 2013 | Unregistered CommenterBeryl

They ARE really good, Beryl! Enjoy!

September 15, 2013 | Registered CommenterPatrice Berry

Thank you so much for this recipe. We had a salad recently at Landhaus Bacher (just outside Vienna in Mautern an der Donau). I promised myself to give it a try, once we got home. You have saved me the time and trouble of figuring it out myself!

September 15, 2013 | Unregistered CommenterBeth Vog

You're so welcome, Beth! Enjoy! They're so good!

September 15, 2013 | Registered CommenterPatrice Berry

They serve these at Sway in Austin atop of sweet basil rice and pork shoulder.

February 4, 2014 | Unregistered CommenterAlan

That sounds really lovely, Alan. Thanks for that.

February 4, 2014 | Registered CommenterPatrice Berry

I got the website link from my boyfriend. He made the eggs and showed me in a mail. I just like that and in the evening, I tried to make them too. Oh, I reall,y really enjoyed those 2 eggs - very nice reciepe. Thanky you.
Greetings from Switzerland

February 24, 2014 | Unregistered CommenterJulietta

So nice to hear from Julietta! And really glad you liked the eggs. Aren't they good?

February 24, 2014 | Registered CommenterPatrice Berry

Had these at Big City on Las Olas in Ft. Lauderdale a few weeks ago and have been craving them ever since. Went home and searched the net for the recipe - thank you so much! They served them for brunch atop a Porcetta hash with a bit of Hollandaise. Duplicate this dish for a brunch and wow your guests!!

March 16, 2014 | Unregistered CommenterErica

Yum! Glad I found you :)
I used your recipe for duck eggs this evening. OMG SO GOOD!

September 28, 2014 | Unregistered CommenterTosca

Duck eggs, huh? That had to be fun! Really glad you liked em, Tosca!

September 28, 2014 | Registered CommenterPatrice Berry

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>