I saw these a while back, and then again just yesterday, and resolved to try them out.
Drop fresh eggs into boiling water and remove them after 5 or 6 minutes to an ice water bath to stop the cooking and chill them through. It’ll take 15 minutes or so to cool them down. Meanwhile bring enough oil to cover them to about 360 degrees. When the eggs are chilled, carefully peel them and pat dry. Roll them in flour, then in a beaten egg, then bread crumbs. I did this for the first egg and eased it into the hot oil until it browned. Much of the breading came off in handling but the yolk was perfect so I knew the method was sound enough to try the second egg. This time I dropped the breaded egg back into the beaten egg for a second layer, and then on into the breading. This double breaded egg worked much better.
The boiling time will vary according to the temperature of the eggs, I used eggs straight from the fridge. These eggs spent just over 5 minutes aboil and were, maybe, a tad underdone – there was a hint of runny white. If I do these again I’ll probably give them 5-1/2 minutes. Six, maybe. I had Italian seasoned bread crumbs, panko is worth a shot if you have that.
The eggs were plated atop hash browns and sauteed pico de gallo that was leftover from the other day, a pretty good combo!
What's 4 Dinner Solutions 
How interesting! I never seen deep fried soft boiled eggs before. Looks delicious.
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They are a novelty item, to be sure. Still, they are fun and they are tasty
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This is really interesting — have never heard of it but it sounds soooooo good 🙂
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This looks super yummy. And, not exactly ‘healthy eating’. But, we all deserve a splurge every now and then. I’ve never even THOUGHT about sauteing pico before. I love the stuff, but would most likely use it raw. Did you use frozen hash browns or make them ‘from scratch’? (I’m thinking frozen O’Brien potatoes would be great with this?)
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Hi Carolina, thanks for stopping by-
The potatoes were from scratch, a finer dice than usual for me. They were twice fried, first soaked in water to rinse some of their starch away and fried at 325 for a few minutes, cooled and drained, and then finished at 375 for a couple more minutes. The pico was left over from a few days before, I wanted it for the onions, and the touch of color the tomatoes would bring to an otherwise drab and brown plate. The whole idea of the potato/pico hash was as a prop for the eggs – an experiment that worked.
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