Super easy deep-fried crispy & runny egg yolks

💙Why you'll love them

• Absolutely incredible texture - we're used to runny egg yolks, but adding a crispy texture to this is pretty unusual...but so damn delicious!
• 3-ingredient recipe - all you'll need is egg yolks, Panko breadcrumbs and neutral oil.
• So freaking easy - trust me, it's a real cinch! Even my 14-year old nephew could do it (don't ask your 14-year old nephew to do it haha).

🍳Notes on ingredients

You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this recipe.

• Room temperature eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
• Panko breadcrumbs - Panko breadcrumbs are Japanese breadcrumbs, often used to coat food before frying. It is finer and often denser than traditional breadcrumbs, and offers a much crisper finish.

🥑What to serve them with?

Feel free to change this recipe to go with your tastes. I suggest several options:

• Toasts - avocado toast, this summery strawberry avocado toast, tuna and tomato toast, beetroot toast, etc... 
• Sandwiches, such as this delicious Rösti sandwich.
• Rice with a little soy sauce - I love doing this, it's really delicious on lazy evenings!
• A salad, in which you can put whatever you like - cold pasta, cold rice, tomatoes, mushrooms, avocado, tuna, cucumber, red onions, etc...

✨How to make these deep-fried egg yolks?

Recipe details and quantities are in the recipe card below.

• Separate the egg whites from the yolks. 
• Carefully place the yolks (they must not pierce) on a plate filled with Panko breadcrumbs, cover them completely with Panko breadcrumbs and freeze for 25 minutes. 

• Heat the frying oil in a pan to 355°F-375°F/180°C-190°C.
• Once hot, deep-fry your egg yolks in the pan of very hot frying oil (if the oil is hot enough, this should only take 5-6 seconds maximum. Don't leave them any longer: they should be just golden brown on the outside, but runny on the inside). Get them out of the pan using a slotted spoon and serve with whatever you like!

👩🏻‍🍳Chef's tips

1. Be very careful when manipulating the egg yolks - if they get pierced, the recipe won't work at all!
2. Hot frying oil is crucial - make sure your oil is hot enough (355°F/180°C) before you put your egg yolks in it. The best way to tell if the oil is ready to use is to use a kitchen thermometer. You can also put a drop of water in the pan. If it sizzles, you can use it.
3. If your oil is too hot - it will first darken before turning black. Then the oil will burn and your egg yolks will be overcooked and won't melt in your mouth.

❄️Storage

Unfortunately, you can't store fried egg yolks, because they will harden. I recommend you eat them as soon as they come out of the pan.