Description

These fried soft-boiled eggs offer a delightful contrast of textures and flavors. A perfectly cooked soft-boiled egg, featuring a creamy, runny yolk and tender white, is encased in a golden, crispy breadcrumb coating. Served alongside a vibrant, spicy dipping sauce, the dish presents a harmonious balance of savory richness with a bright, piquant finish. The eggs are deep-fried to achieve their irresistible exterior, complementing the delicate interior.

Ingredients

Scale

6 large eggs
1 cup panko breadcrumbs
1/2 cup all-purpose flour
1 large egg, for egg wash
3–4 cups vegetable oil, for frying
Salt and black pepper, to taste
Fresh cilantro, chopped, for garnish
For the Spicy Dipping Sauce:
1/2 cup sweet chili sauce
1 tablespoon fresh lime juice
1 teaspoon fish sauce (optional)
1/2 – 1 teaspoon fresh red chili, finely minced (adjust to preference)
1 tablespoon fresh cilantro, chopped

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Instructions

**Prepare Soft-Boiled Eggs:** Bring a pot of water to a rolling boil. Carefully lower 6 eggs into the boiling water. Cook for exactly 6-7 minutes for a runny yolk, or 7-8 minutes for a jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, carefully peel the eggs.
**Set Up Breading Station:** Prepare three shallow dishes. In the first, place the all-purpose flour seasoned with a pinch of salt and pepper. In the second, whisk the remaining large egg. In the third, place the panko breadcrumbs.
**Bread the Eggs:** Gently roll each peeled soft-boiled egg first in the flour, ensuring it is fully coated. Then, dip it into the whisked egg, letting any excess drip off. Finally, roll it thoroughly in the panko breadcrumbs, pressing gently to ensure an even and complete coating.
**Heat Oil:** In a deep pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature.
**Fry the Eggs:** Carefully lower 2-3 breaded eggs into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. Using a slotted spoon, transfer the fried eggs to a wire rack set over paper towels to drain excess oil. Repeat with the remaining eggs.
**Prepare Dipping Sauce:** In a small bowl, combine the sweet chili sauce, lime juice, fish sauce (if using), and minced fresh red chili. Stir well.
**Serve:** Garnish the fried eggs with fresh chopped cilantro. Serve immediately with the spicy dipping sauce on the side, or drizzled over the eggs.

Notes

For easier peeling, use eggs that are a few days old, not super fresh.

Ensure the oil temperature is consistent for even browning and to prevent the eggs from becoming greasy.

Double breading can be done for an extra crispy crust, but be gentle with the soft eggs.

Adjust the spice level of the dipping sauce by adding more or less fresh chili.

For a different flavor profile, try adding a dash of soy sauce or rice vinegar to the dipping sauce.

Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Calories: 450
Fat: 30g
Carbohydrates: 35g
Protein: 18g