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!