Deep Fried Poached Egg Recipe with St. Ewe Free Range Eggs | Paul Ainsworth
Discover chef Paul Ainsworth’s indulgent deep fried poached egg recipe using St. Ewe Free Range Eggs. Crispy outside, rich and runny inside.
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Cooking tools:
- Deep-fry thermometer
- Kitchen scale
- Spider strainer
- Pan
- Stove
- Mixing bowl
- Kitchen towel
- Plate
- Chef's knife
Ingredients
- 2 Poached Eggs
- 200 ml Cold Water
- 500 grams Extra Virgin Olive Oil
- 2 Original Large Egg
- 100 grams Plain Flour
- 100 grams Panko Breadcrumbs
- 50 grams Salted Butter
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