Crumbed Eggs with Black Bean Dressing

Cook time 30 minutes
Servings 2


6 eggs, at room temperature

½ cup plain flour

1 ½ cups panko breadcrumbs

Vegetable oil to deep fry

Black bean dressing

2 tbsp black bean sauce

1 tbsp black or rice wine vinegar

2 tbsp honey

1 tbsp sesame oil

Fresh coriander leaves, to garnish

1 long red chilli, deseeded and finely chopped, to garnish

1 spring onion, very thinly sliced, to garnish

Crumbed Eggs with Black Bean Dressing


For the dressing, combine all the ingredients in a bowl and set aside.

Bring a saucepan of water to the boil over medium high heat. Add 4 eggs and cook for 5 ½ minutes then remove and place in iced water to stop cooking.

Beat the remaining two eggs in a bowl and season. Place the flour and panko in two other bowls and season each. Working one egg at a time coat in the flour then the egg then the crumbs then back in the eggs and a second coat of crumbs. Repeat with remaining 3 eggs. Half fill a saucepan with oil over medium heat and bring to 190°C degrees. Gently lower in each egg and fry for 3 minutes or until golden. Drain on a wire rack or paper towel.

Serve eggs halved and top with the dressing and garnish with chilli, spring onion and coriander leaves.