But yes. Deep Fried Poached Eggs.
Imagine the ways you could use these. In a sandwich. On a burger. In the most creative Eggs Benedict ever. Atop pasta, or a bowl of cheesy grits, as I’ve done here. There’s just no way in which deep fried poached eggs won’t be a game changer.
I mean look at this thing.
You want it, don’t you? As in, you want it right now.
I don’t blame you – it’s pretty darned amazing.
Deep Fried Poached Eggs
Makes 4 poached eggs
- 1 1/2 teaspoons white vinegar
- 1 tablespoon table salt
- 5 fresh raw eggs
- 1/4 cup all-purpose flour
- 3/4 cup panko bread crumbs
- Peanut or canola oil for frying
- Pour 1 quart of water into a saucepan that holds about 1.5 quarts. Add the vinegar and salt and heat the water to 205 to 208 degrees.
- Meanwhile, place a fine strainer over a custard cup, small ramekin or bowl. Crack one egg into it and let the egg sit, undisturbed, for 3 to 5 minutes. Remove the strainer (with the egg still in it) and pour out any accumulated thin white from the cup. Carefully tip the egg into the cup. Repeat with the other egg and another cup.
- When the water is hot, tip the eggs, one at a time, into the pan. The eggs will sit at the bottom of the pan for a minute or so, then start to bob toward the surface. Cook the eggs for 3 minutes; you want them slightly undercooked. As the eggs cook, remove them and place in the bath, adding ice as necessary to keep the water ice cold.
- Remove the poached eggs from the water bath and drain on paper towels.
- Whisk one of the raw eggs and pour into a small flat dish. Put the flour in another dish and the panko in a third.
- Carefully place one of the poached eggs in the dish with the flour and turn over to coat the egg evenly. Move the floured egg to the dish with the beaten egg and turn to coat. Finally, coat the egg with the panko and place on a rack. (Although the chilled eggs will be set firm, you do need to exercise care during this process. Don’t try to use tongs or a spoon to move the eggs; rather, use your hands and be gentle.) Repeat with the other egg. Set aside.
- Heat about 3 inches of oil (enough to cover the eggs without having to turn them) in a heavy pot over medium high heat until it reaches a temperature of 375 to 390 degrees. Keep hot but don’t allow it to smoke.
- When the oil is hot, carefully add the crumb-coated eggs and cook for 45 to 60 seconds, or until they are crisp and golden brown. Remove and drain on a rack or paper towel.
Not a fan of undercooked eggs (like poached eggs or Caesar dressing)? It’s okay, you aren’t alone. If it’s the consistency, I can’t help you with that, but if it’s the safety factor, I’ve got you covered.
As an ambassador for Safest Choice Darling Dozen, I’ve had a lot of experience with them over the past year, and I love working with them. The eggs are truly SAFE – they are pasteurized in the shell before you ever get them.
In the shell.
Pasteurization is an all natural process, in that it involves only heat (not chemicals or irradiation). Safest Choice eggs go through a series of warm water baths to eliminate bacteria. It’s that simple!
Visit www.SafeEggs.com/recipes/safest-choice-darling-dozen for more information on the Safest Choice Darling Dozen
As beautiful and delicious as those poached eggs are, I have feeling you’ll love THIS even more. You’ll need something to deep fry those eggs in, right? What’s the best thing you could fry them in??
I can’t tell you how gorgeous this culinary wonder is. Yes, we all know and love Le Creuset. It’s time tested, it’s what our lucky grandmothers used (and we can’t wait to inherit). It was a staple for Julia Child, for crying out loud. There’s no denying the quality and craftsmanship.
But they’ve really done it this time.
The colors are of course, stunning. But this particular piece has a molded compass on the lid, and as a world traveler, I have to say, I feel like it was made especially for me.
But I want YOU to have one, too.
This limited-edition round French oven was inspired by the mariner star, a symbol found on compasses and used for centuries to navigate the winds that blow along the Mediterranean coast. The northwest point of the star represents the mistral wind that blows through the port city of Marseille, France. Each year, Marseille residents gather for the Fête du Vent, a festival that celebrates this famous mistral wind.
The lid’s raised design was cast in a one-of-a-kind sand mold and hand-enameled in a deep, Marseille-inspired blue. Each stainless steel knob is individually numbered, and a display medallion is provided.
Do you want to win it?
I know you do. You’d be crazy not to. So tell me you want it. If you leave me a comment below, letting me know you want to have it, you’ll be entered to win.
For an additional chance to win, do any or all of the following, just be sure to leave a SEPARATE COMMENT for each one you do.
That’s enough I guess. 4 chances is enough.
Giveaway hosted by Le Creuset, and is open to US residents only. Giveaway ends January 1, 2014 at 11:59pm EST. Winner will be notified via email provided. Recipe post was sponsored by Safest Choice Eggs. All thoughts and opinions are my own.