Crispy Eggs | Byron Talbott

Hey, what's going on everybody? Today, I'm gonna show you a fun new way to prepare eggs for breakfast time. So today's recipe are some good old crispy eggs. All right, so first up, you're gonna throw some sliced bread into a food processor, along with some parsley, rosemary, and some thyme and a pinch of salt. And you're gonna blend this for about two to three minutes until it's very mealy and all the herbs are completely blended into the breadcrumbs. Once that's done, you're gonna pour it onto a baking tray and throw it into a 275 degree oven for about 10 to 15 minutes until it's very dry and crunchy. All right, so while the breadcrumbs are baking in the oven, you're gonna get a small pot of boiling water going that's slightly salted and is acidulated with just a little bit of white wine vinegar. Give it a stir and then crack your first egg in there. Let that poach for about 30 seconds or so, just until you see the whites sort of start to solidify and wrap around the yolk. Once that's done, you're gonna start cracking your other egg and in between each egg, just give it a good stir so it gives that separation and the eggs don't clump up. You're gonna poach these for about four to five minutes and then let them cool down for about 10 to 15 minutes afterwards. Pull the breadcrumbs out of the oven, let them cool down for about 15 minutes and then you're gonna start breading your poached eggs. So first, you're gonna dredge the poached egg in a little bit of flour and then in a little bit of egg wash mixture that's just a little bit of milk and a whole egg and you're basically just gonna double dredge these. So once you completely bread the first round, you're gonna dip them back into the egg wash and then give them another round of breading and then let them sit for about five to 10 minutes so the bread and the flour and the egg mixture absorb all together on the poached egg. All right, so after the eggs are properly breaded, you're gonna fill a saucepan up about halfway with some canola oil, bring it up to 350 degrees Fahrenheit and then you're gonna start frying your breaded poached eggs. These should take about two to three minutes just until they turn dark golden brown. You don't wanna overcook them. Otherwise, they'll just turn into hard-boiled eggs and you don't want that. But once they are done frying, you're gonna pull them out, put them on a dry paper towel just to blot off any of that excess grease and let them cool down for about three to four minutes. All right, so once they have cooled down and they're ready to eat, that's it, guys. You have some delicious crispy eggs that you can serve at any breakfast or brunch get-together. They even serve as a nice little appetizer and this is just an egg that you don't forget, you know? It's gotta be sort of runny in the center for this to be what I want and it's basically perfect. You can see that, like the center of it. Might be a little out of focus, but it's just perfect. It's that sort of in between soft to medium poach just because of the extra cooking process with the frying. It cooks the poached egg just a little bit longer so it has sort of a medium inside as opposed to like a soft, runny poached egg. Nonetheless, let me taste this. Right away, it's like super crunchy. It's packed full of flavor. Just a little bit of the herbs that I put in there, the parsley, the thyme, and the rosemary. They really infuse into the breadcrumbs as they bake and then you fry the breadcrumbs on the egg and it sort of releases all those delicious flavors from the herbs. Really, really good. It's a nice little touch. Now, if you guys are throwing a big brunch party or a breakfast party, you could literally have 15 of these or however many people are coming over just kind of laid out right after they've been fried. You can actually keep them in the oven, like sort of a warm oven so that they don't overcook, but they still stay warm. I think it's a great sort of a party breakfast pick-me-up type of snack. It's almost like buffet style. Or you can make a composed dish and make like an appetizer for dinner, like I said, with that jam, a little bit of arugula. Make sort of like an egg salad, like a poached egg salad, but instead of the poached egg, you use a fried egg like this, which is a great idea. And it's great. This is definitely not an egg you make every day just because the process is a little crazy, but I definitely recommend you guys trying it out. This is a really cool recipe. You'll impress a lot of folks if you make this. So like I said, try it out, share it with your friends and family. If you guys enjoyed this video, please thumbs up, subscribe, and comment below for future video requests, things you want to see on my channel. This crispy fried egg is going to be on my website, ByronTalbot.com, the full recipe breakdown, so make sure you check that out as well. And I have a lot of other cool topics and blog posts, so check those out. I'm sure if you guys are foodies, you'll like my site, so be sure to check out ByronTalbot.com. And of course, I'll see you guys next time with another delicious recipe. Bye, everybody.