Try This! Deep-Fried Eggs with Sriracha Remoulade

It's cold and snowy outside, and we would like to give our breakfast egg a little zing and a kick for extra warmth. These deep-fried eggs are a little work-intensive for a weekday morning, but oh they look so good!

These deep-fried eggs over at Bon Appétit are from Jeremy Fox, the chef at Ubuntu in Napa, California. The eggs start out by being soft-boiled then they are battered with bread and panko breadcrumbs, and deep-fried until crispy and golden brown on the outside. Fancy, yes, and work-intensive, but they look like really, really delicious comfort food. They are also served with a spicy dressing made with sriracha, that delicious chili sauce.

• Get the recipe: Deep-Fried Eggs with Sriracha Remoulade

Have you ever had deep-fried eggs? How do you like your eggs done in the morning?

(Image: Kenji Toma/Bon Appétit)

Comments (9)

I saw this in Bon Appetit and would love to hear from someone who has actually made it. Doable/worth the effort? Looks really intriguing.

I'll take just the Remoulade please. I'd put it on everything!! Pizza, potatoes, regular eggs, toast, broccoli, spinach, Mmmm...mushrooms...noodles...crackers...Sriracha is magic sauce!

I haven't tried deep-frying these, but I have tried peeling a soft-boiled egg and it's really hard. I would get halfway done, but if there was even the smallest crack in the egg white, the floppiness of the whole thing would cause the egg to droop, crack, and tear open. Maybe if you put the egg on a flat surface and started peeling the shell off...

I had my first deep fried egg last week at A Caprice Kitchen here in Seattle. They served it over smokey lentils, and it was such a wonderful combination. YUM!

Whoah! I would never make these--too labor intensive. But they look incredible and almost prohibitively full of bad for you goodness...

This looks intense! If you have a SV setup, you could have a bunch of these at the ready for frying.

I love scotch eggs (which is a hard boiled egg, wrapped in sausagement, then breadcrumbs, then deep fried) but have only bothered to make them myself once... too much effort involved! They're great cold for a picnic though!

I asked my wife to make this recipe for me for dinner on New Year's Eve. It came out really well - almost exactly what you see pictured. Although the recipe seems labor-intensive, it really wasn't too bad in either prep or clean up. The worst part of it is managing the oil used for frying.
The result was delicious. Our dinner consisted of the deep-fried egg (being the complex part of the meal) as an appetizer followed by a simple grilled ribeye (mopped with olive oil) and fresh pasta with olive oil, garlic, red pepper and Parmesan. We had an ice-cold Ommegang Hennepin lager, which was a great pairing.
I know the article suggests the deep-fried egg as a brunch, but she was able to pull it off as a nice dinner.
It's not the easiest recipe, but it's not the worst either. You should be cautious shelling the egg and be mindful of timing as it relates to the whole meal.
That's it... a very interesting recipe indeed!