Breaded Poached Egg

Name: Breaded Poached Egg
Total time: 15 min
Yield: 4
Ingredients: 6 Medium AIA Fresh Free-Range Eggs; 100 g of breadcrumbs; 80 g of flour; A tablespoon of chopped parsley; White wine vinegar as needed; Seed oil for frying as needed; Salt and pepper

Here is the recipe for the breaded poached egg, perfect to serve as a tasty appetizer: discover how to make it.

6 Medium AIA Fresh Free-Range Eggs

100 g of breadcrumbs

80 g of flour

A tablespoon of chopped parsley

White wine vinegar as needed

Seed oil for frying as needed

Salt and pepper

Description

The poached egg is a great classic in the kitchen: in this revisited recipe, the egg is first breaded and then fried, for a truly tasty result.

The crispy breading creates a pleasant contrast with the creaminess of the yolk: the perfect breaded poached egg, in fact, is soft and velvety inside and crispy on the outside. You just need to carefully follow the steps of the recipe to make this gourmet egg at home, which will please the whole family.

Discover the ingredients and procedure and try cooking the tasty breaded poached egg!

Procedure

Prepare the necessary for breading the eggs. In a bowl, mix the breadcrumbs with a pinch of salt, a grating of pepper and the chopped parsley. Pour the flour into another dish. Beat 2 eggs with a little salt in another dish (bottom).

Now proceed with the preparation of the poached eggs. Pour about a liter of cold water into a pot, then add a tablespoon of vinegar and bring to a boil. Stir with a spoon or ladle to form the classic vortex, then break the egg and pour it into the center of it (here all the steps to get the perfect poached egg).

Cook one egg at a time for 2-3 minutes and, once ready, drain it with the help of a slotted spoon. Let it cool on a plate covered with kitchen paper.

At this point, proceed with the breading of the eggs. Gently pass the poached eggs first in the flour, then in the beaten eggs and finally in the breadcrumbs.

Heat the frying oil in a large pot and, once it reaches a temperature of 180°C, immerse the breaded eggs; wait about a minute, turning the eggs on all sides, then drain them as soon as they are well golden - always with the help of the slotted spoon - then place them on kitchen paper, in order to let absorb the excess oil, before serving.

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