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Crispy Egg Yolks ❤️ This is truly becoming an addiction… I know that making crispy yolks are a bit intimidating, but trust me when I tell you that practice makes perfect. If you love everything spicy you have to try my Spicy Crispy Yolk!
Why You’ll Love Crispy Egg Yolks
Crispy egg yolks are a main character and my love letter to yolks. They are SO good and the runny yolk is such a nice surprise. It pairs so well with the avocado and the parmesan.
How To Prepare Crispy Egg Yolks
🧂 First, mix the Panko with seasoned salt, set half on a plate making a little indent to fit the yolks. Add the yolk and coat them in the rest of the Panko carefully but well. Then, Let them sit in the fridge for 15-20 minutes.
🍞 Secondly, drizzle a bit of olive oil on ciabatta and toast in a preheated pan on medium until golden.
🥑 Rub garlic on the toast, top with the sliced avocado, drizzle olive oil, add lemon zest, flaky sea salt, pepper and chives.
🥘 Add some neutral oil to a pan and let it get super hot (375F) but you can tell by sticking the wooden end of a spoon and if it bubbles it’s ready.
🍳 Tilt the pan a bit and extremely carefully lower one yolk at a time with a spoon making sure it is fully submerged. Baste if necessary.
🌟 Lastly, fry until golden, about 15 seconds. Then, add it to the toast and top with Parmigiano.
Substitutions and Variations
- You can use any cheese of your choice instead of parmigiano.
- You can season with your favorite herbs and spices.
- You can use your bread of choice instead of ciabatta.
Chef Nadia’s Tip
Careful is the name of the game when handling the yolks.
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Common Questions
Yes absolutely! You can use any bread of your choice.
Yes of course. You can use any cheese you like.
I use Peg’s Seasoned Salt.
Crispy Egg Yolks
Ingredients
- 2 slices Ciabatta
- 2 Egg yolks, large
- 1/3 cup Panko, or enough to cover the yolks completely
- 1/2 tsp Seasoned salt
- 1 Avocado, sliced
- Olive oil , to drizzle
- 1 garlic clove
- Neutral oil , for frying the yolks, I used avocado oil
- Flaky sea salt, to taste, for topping
- Parmigiano reggiano, to taste, for topping
- Black pepper, to taste, for topping
- Chives, to taste, for topping
- Lemon zest, to taste, for topping
Instructions
- First, mix the Panko with seasoned salt, set half on a plate making a little indent to fit the yolks. Add the yolk and coat them in the rest of the Panko carefully but well. Then, Let them sit in the fridge for 15-20 minutes.
- Secondly, drizzle a bit of olive oil on ciabatta and toast in a preheated pan on medium until golden.
- Rub garlic on the toast, top with the sliced avocado, drizzle olive oil, add lemon zest, flaky sea salt, pepper and chives.
- Add some neutral oil to a pan and let it get super hot (375F) but you can tell by sticking the wooden end of a spoon and if it bubbles it’s ready.
- Tilt the pan a bit and extremely carefully lower one yolk at a time with a spoon making sure it is fully submerged. Baste if necessary.
- Lastly, fry until golden, about 15 seconds. Then, add it to the toast and top with Parmigiano.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
