How To Make Perfect Crispy Fried Poached Eggs

How To Make Perfect Crispy Fried Poached Eggs
How To Make Perfect Crispy Fried Poached Eggs

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This mouth-watering dish was inspired by an appetizer I once ate at a restaurant that I couldn’t help but dream of. This recipe is a little trickier than your regular egg, but tasting the crispy outer shell coupled with the silky soft yolk is worth the effort! You can top it off with any toppings you want, but the pickled shallots will provide a striking luminosity to overcome the boldness. 


  • 4 large fresh eggs
  • 2 tablespoons white vinegar
  • 4 cups vegetable oil
  • 1 ½ cups all-purpose flour
  • 2 large eggs, lightly beaten
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 ½ cups panko bread crumbs
  • 2 tablespoons chopped pickled red onions (for garnish)
  • 2 tablespoons chopped green onions (for garnish)
  • 1 tablespoon red pepper flakes for garnish, or to taste


  1. Fill a pan with cold water and place over medium heat. Stir in vinegar and bring to a gentle, slow boil. Working with eggs one at a time, crack them into a ramekin or measuring cup for ease of transfer. 
  2. Stir the water vigorously to create a whirlpool effect. While the whirlpool is spinning, drop the egg in the middle of the water. Continuing to stir gently, cook until egg whites turn milky. Using a slotted spoon, carefully remove the eggs from the water and place on a plate lined with paper towels to drain. 
  3. In a medium saucepan, heat oil to 375 degrees F (190 degrees C).
  4. Meanwhile, set up a dredging station with 3 separate bowls. In the first bowl, add the flour. Beat 2 eggs with salt and pepper in the second bowl. Add breadcrumbs to the third bowl. Gently dip the cooled egg first into the flour, then into the egg mixture and finally into the breadcrumbs, coating the egg on all sides in each position. 
  5. Using a slotted spoon, carefully drop the eggs into the hot oil and fry until golden brown, 2 to 3 minutes, being careful not to overcook them. Drain on a plate lined with paper towels. 
  6. Garnish with pickled red onions, green onions, and red pepper flakes. Serve immediately.