The Fried Soft-Boiled Egg Recipe.

Introduction

An extra-fresh egg for a firmer white and a richer yolk. An older egg will make the white rubbery.

This preparation requires precision, mastered technique, and perfect cooking.

The idea of breading and frying a soft-boiled egg emerged to provide a crispy texture on the outside while keeping the yolk runny inside. It is often associated with contemporary French gastronomy, in modern bistros or culinary workshops where chefs aim to reinvent the classics.

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The recipe

Bring a small saucepan to a gentle simmer.
Add a teaspoon of vinegar.
Gently lower the egg into the water.
Cooking time: 6 minutes.
Remove it with a slotted spoon.
Lightly crack the shell with a small spoon (cold water will seep between the egg and the shell, making peeling easier).
Immerse it in an ice bath.
Gently roll the egg on a flat plate, cutting board, or countertop to crack the shell and peel it.
Roll the egg in a plate of flour.
Dip it into a bowl of beaten egg.
Roll it in a plate of breadcrumbs.

COOKING METHOD 1: Heat 25g of butter in a small pan and brown the egg for 1 to 2 minutes, basting it with butter. This method breads the egg more than it fries it, but the result is more delicate.

COOKING METHOD 2: Dip the egg 20 to 30 seconds in a bath of boiling oil.

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Additional Tips

Adding seeds, herbs, spices, or Parmesan to the breadcrumbs enhances the flavor and aroma of the crust.

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