Deep fried eggs with Sriracha Remoulade

Prep Time
Cook Time
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Recipe: #40017

January 15, 2023

"An appetizer or for brunch. Recipe source: Bon Appetit (january 2010)"

Original is 6 servings


  • Serving Size: 1 (570.9 g)
  • Calories 908.1
  • Total Fat - 54.7 g
  • Saturated Fat - 16.7 g
  • Cholesterol - 1814.7 mg
  • Sodium - 1448.5 mg
  • Total Carbohydrate - 34.5 g
  • Dietary Fiber - 2.9 g
  • Sugars - 6 g
  • Protein - 65.7 g
  • Calcium - 313.4 mg
  • Iron - 10.1 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

To make the sriracha remoulade: In a bowl whisk together first 10 ingredients (-pepper) and then stir in the eggs.

Step 2

To make the deep fried eggs: in a large saucepan filled with boiling water over medium high heat, add 6 eggs, one at a time and then reduce heat to medium and simmer 6-10 minutes for soft-boiled eggs; drain; cover eggs with cold water and let cool. Very gently crack and peel the eggs.

Step 3

In a bowl whisk together 3 eggs, buttermilk and sriracha. in another bowl whisk together both flours. In a third bowl mix together the panko and coarse salt.

Step 4

Working with one soft-boiled egg at a time, roll in the flour mixture, then the egg mixture and finally the panko mixture. Place on rimmed baking sheet. Repeat with all the soft-boiled eggs.

Step 5

Preheat oven to 325 degrees F.

Step 6

Pour enough oil in a large saucepan to reach depth of 2 inches. Attach a deep fry thermometer to side of pan. Heat oil to 375 degrees F. Working in 2 batches, fry eggs until brown, turning occasionally (2 -5 minutes). Using a slotted spoon, transfer fried eggs to ovenproof plate and place in oven for 3 -5 minutes to heat through.

Step 7

To serve: spoon 1/4 cup of the remoulade into the center of 6 plates, top with 1 egg and garnish with greens


No special items needed.

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