Fried Soft Boiled Egg

Prep 25 mins
Cook 5 mins
Total 30 mins

Is it a hush puppy? Or a short, fat corndog? Or maybe its a weird looking fried Twinkie? No, it’s none of that. It’s better. Wayyyy better.

Bet you wouldn’t have guessed that one! It’s a Fried Soft Boiled Egg. Which in case you are still questioning what that is, it’s a soft boiled egg, breaded in breadcrumbs, and then fried to perfection. When I saw these today, I literally stopped every thing I was doing, which was watching a rerun of Will & Grace…so not like it was super important, and went and made them. These were hands down phenomenal. Or should I say Eggcellent? …Gawd I’m corny.

I had my first one right out of the pan with just a little salt and pepper. And it was perfect. But then I went a step farther and put two on top of a Winter salad with lots of arugula and pine nuts. The crunch from the nuts, with the pepper from the arugula, and the egg with the runny yolk? Perfect. Just…perfect. Make these now. Seriously, now.

Yield: makes 4 eggs

Fried Soft Boiled Egg

Fried soft boiled egg sliced in half on a white plate with parsley

Fried Soft Boiled Eggs are a great snack, breakfast, brunch, lunch, you name it! Why make hard boiled eggs when you can have these soft boiled eggs, breaded to crunchy perfection?

Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes

Ingredients

  • 4 eggs
  • 2 tablespoons flour
  • 1 beaten egg
  • ½ cup Italian breadcrumbs
  • salt and pepper
  • canola oil for frying

Instructions

  1. Bring a pan of water to a boil and gently submerge the eggs into the water. Boil for 5-6 minutes and then remove and place in a bowl of ice water. Let the eggs completely cool in the ice water which should take about 10 or 15 minutes.
  2. When cooled, peel the eggs by gently tapping them around the equator of the shell. It’s easiest to peel the horizontal middle of the eggs first and then remove the rest of the shell. If the shell is difficult to remove, gently slide a spoon between the shell and the egg, dislodging the shell.
  3. Heat 2 cups of vegetable oil in a small saucepan. While that heats, place the flour, the beaten egg and the breadcrumb in 3 separate bowls. Mix a little salt and pepper into the breadcrumbs. Dredge each soft-boiled egg in the flour, then coat with the egg and then finally with the breadcrumbs. Then re-dredge the egg in the yolk and a second time into the breadcrumbs for a nice thick coating.
  4. Drop a bit of breadcrumbs into the oil and if it sizzles quickly, the oil is ready. Using a small stainless steel wire strainer (also called an Asian skimmer or spider strainer), gently place one egg at a time in the hot oil. Gently turn the egg with the strainer to brown on all sides. This should only take no more than 30 seconds. Remove the egg to a paper towel and continue with the rest of the eggs.
  5. Serve on top of just about anything, or by themselves. My favorite way so far was on top of an arugula salad with pine nuts!

Notes

Recipe Note: The recipe states to cook your egg for 5-6 minutes. But if you are smart you will invest in an egg timer thingamagig that cooks perfect eggs every time.

Adapted from: Circle B Kitchen

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 192Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 233mgSodium: 363mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 10g

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Comments

57 Responses
  1. Richard Felicianoo

    I saw this on TV. Served on Ciabbata Toast withh a truffle sauce. Egg part of recipe identical to the TV Presentation. Top of egg was sliced off for presentation purposes.

  2. Melanie Kollet-Smith

    Love the recipe. Would it be possible to do any of the steps a day ahead of time and then finish it the next day?

  3. Gwen

    Today I made this recipe with a (slightly Japanese) twist:

    – A couple drops of soy sauce in the beaten egg
    – Chili powder, paprika powder, nutmeg, black pepper and pink salt in the breadcrumbs
    – Panko breadcrumbs (unseasoned) after the second round of dredging to give it a more crunchy and coarse texture

    The fried layer had an amazing flavor, even just by itself without the egg, and a more dark orange color 🙂

    You’re welcome ~

  4. Dana

    I had egg prepared like this on a salad with thick cut bacon, frisée and argula salad at a restaurant, and it was FABULOUS! I was obsessed with finding out how they did it. I can’t wait to try it — thank you!

  5. J Diz

    So I was pretty inspired by these, like you, and was describing them as a climax for the taste buds to friends and then I got an idea. Fried soft boiled eggs is just way too long to say. Climax Eggs are so much easier… but I can’t just name someone else’s recipe so I changed it slightly so I could rename. Ok I didn’t really change the recipe… why would you?! I just change the… well you will see.

    This is a climax egg.
    http://s7.postimg.org/levzm4mor/P8230002.jpg

  6. Joseph

    OK. question #1. How was you able to take a picture and not just think ” Oh heck, I just have to eat that? @2. Did you know, that you have people wanting your salt & peper shakers? Call me, we can make a deal. #3. How ws you able to come up with such an awesome meal. ( I was going to ask, rekon how much fat gams at in that beautiful egg?) LOL nawww.. I really don’t care, anything that looks as good as these eggs, are going in my belly!!

  7. Louise

    Hi, I went online today to get a recipe for fried soft bolied eggs and read this one first: http://circle-b-kitchen.com/food-and-recipes/2011/3/14/panko-crusted-fried-soft-boiled-eggs.html
    Then I looked at yours. Your recipe came out a few days ahead of the other one, and they’re practically the same, so I think you got ripped off! Don’t know the etiquette about blogs, just annoyed me to think someone would copy someone else’s recipe almost word for word. Great recipe though, love these eggs!

  8. Heather @ Kiss My Broccoli

    Don’t mind me…just doing some blog stalking before bed! Haha! I just had to leave a comment and say 1. Omg, I have to try this, 2. Omg, your photography is absolutely amazing! and finally, 3. I’m in love with your S&P shakers! 😉

  9. Polish Mama on the Prairie

    This looks delicious. I cook my soft boiled eggs for three minutes. Hoping they turn out this yummy 🙂 I would love to put this on top of a parsley/caper/shallots salad.

  10. The Mom Chef ~ Taking on Magazines One Recipe at a Time

    Holy cow, girl, you’ve just about made me the kind of happy only my man can do. This is egg heaven. Runny yolk and deep fried to boot. No wonder you stopped watching TV to get this going. I would stop what I was doi

  11. Sarah from 20somethingcupcakes

    WOW is all I have to say. How creative – and soft boiled eggs are one of my all-time faves.

  12. Paula

    I just showed my husband this. Think I know what we will be having for breakfast sometime this week. It’s so pretty!

  13. kirbie

    Oh my gosh. I had these at a restaurant not too long ago. I loved it. I never thought I could try making my own. I’m buying an egg timer and doing this this weekend!

  14. Amanda L. (Tales from a Kitchen Misfit)

    I’ve made fried poached eggs before (Does that even make sense?) and they were a huge mess! I may have to try this instead!

  15. Lainey_Elizabeth

    I want to put one of these on top of my salad for dinner…but I don’t think that would be ass friendly and my wedding’s only 58 days away. So I will be eating this in exactly 59 days!

  16. Kristina @ spabettie

    I saw these yesterday too, and OH WOW, I want to make them!! this looks SO good with the runny yolk… Mmm, just perfect!

  17. Joanne

    Oh my lord. That is NOT what I would have guessed was inside that little breaded sphere. I love me some egg yolk so this looks so good.

  18. Lauren at Keep It Sweet

    These look fantastic and your pictures are amazing! If I made these for my husband he’d be thrilled.

  19. DeAnna

    OH MY GAWD. That looks wonderful!! Breakfast is my favorite meal, so I will definitely be trying this one. Any suggestions for St. Patrick’s Day dishes? I’m thinking of trying Alton Brown’s Shepherd’s Pie.

  20. Leah (So, How's It Taste?)

    Told ya I’d read this post while enjoying my morning coffee! I’m salivating over that egg. So simple and yet looks absolutely divine. I bet it would be great over a salad. I’m trying this out soon!

  21. Kim @ Feed Me, Seymour

    I think my heart just stopped… That looks so incredible. I think I might try mine on top of a tortilla and some salsa!

  22. Lisa (Dishes of Mrs. Fish)

    Two things.
    1. I did have those salt and pepper shakers. Until I was filling them up with salt and pepper and couldn’t get the lids on the bottom back on. So sad because they are so cute.:)
    2. I’m not even a fan of hard boiled eggs, but I want this for breakfast right now!

    1. Jessica

      No, actually a Scotch egg is hard boiled, so no runny yolk. Then it is wrapped in sausage. Then it has a layer of thick breading and deep fried.

      1. Sarah

        A Scotch egg can be soft or hard-boiled and the best are often soft-boiled – you can usually get them warm at food markets and good cafés or bakeries and they are far, far better than their cold hard-boiled cousins 

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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