Deep fried eggs with Sriracha Remoulade

23
Ingredients

20m
Prep Time

20m
Cook Time

40m
Ready In

Recipe: #40017

January 15, 2023

Categories: Breakfast, Deep Fry, Oven Bake, Breakfast Casseroles, more

recipe by:
ellie

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

Original is 6 servings

Metric US

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Nutritional

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 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.