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Panko Crumbed Poached Eggs Recipe
Ash Tyrrell

Panko Crumbed Poached Eggs Recipe

I have to admit — when I first made Panko Crumbed Poached Eggs, I was blown away! I mean, I’ve had poached eggs before, but this version takes it to a whole new level with its golden, crunchy panko shell and perfectly runny center.
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Prep Time 10 minutes
Cook Time 4 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 cups frying oil — use a neutral oil like vegetable or canola for clean flavor and even frying.
  • 5 large eggs — four eggs are poached while one egg is used for coating; fresh eggs hold their shape better during poaching.
  • 1 cup panko bread crumbs — panko gives a lighter crunchier coating compared to regular breadcrumbs.
  • 1 teaspoon garlic salt — seasons the crust and boosts flavor without extra ingredients.

Method
 

  1. Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack eggs carefully into the water and cook about three minutes until whites set but yolks remain soft. Transfer eggs to ice water, then dry gently with paper towels.
  2. Add frying oil to a heavy pot and heat it to about 350°F. Maintaining proper oil temperature ensures a crisp exterior without overcooking the egg inside. Let oil fully heat before frying.
  3. Beat the remaining egg in a shallow bowl. Mix garlic salt with panko crumbs in another bowl. Carefully dip each dried poached egg into beaten egg, then coat completely in panko crumbs.
  4. Gently lower coated eggs into hot oil and fry for about one minute until golden and crisp. Remove with a slotted spoon and let excess oil drain on paper towels. Serve immediately while hot and crunchy.

Notes

  • I always dry the poached eggs well so the crumbs stick evenly.
  • I keep oil temperature steady to avoid greasy coating.
  • I fry eggs in small batches so oil temperature doesn’t drop.
  • I serve them immediately so the coating stays crisp.