When I posted the photo of Fried Breaded Gem On Instagram (follow us there: instagram.com/pratofundo) there was an incredible response and people asked how to make it.
It was one of the recipes in the postgraduate class I’m taking, it wouldn’t actually become a post, but as they asked… So, let’s make a video!
It took me a little while, as the original version depends on the thermocirculator to maintain a constant temperature during the egg cooking. Although, don’t worry! With small adaptations it is possible to anywhere and without specific equipment.
The saving technique is nothing more, nothing less than pocheado. To do the poached egg to get the semi-cooked egg. There are several ways to do this, but I used the way I already taught here: Easy Poached Egg.
It’s a very simple recipe, you just need to take a few precautions and everything will work out. The snack may have another name depending on the amount of egg white. Like this? Well, if you leave the egg white together it ends up becoming the this mollet. To make it, it’s practically the same thing (the breading), the difference being the whole egg.
I also left the instructions for anyone who has a thermocirculator running around, go ahead!
Oh, you need to like eggs. It has an egg flavor. In addition to being with emotion, the yolk becomes soft. Therefore, it is not fully cooked, the risk of Salmonella sp. exist. Small? Yes. However, bigger than that of a fully cooked egg. Hahahahah
Fried Breaded Gem
Makes: 4 units
- eggs (to fry)
- Wheat flour
- eggs (beaten to coat)
- panko flour (Oriental breadcrumbs)
- refined salt
- ground black pepper
- vegetable oil (to fry)
1 cup: 250mL | 1 tablespoon: 15mL.
- Eggs poached or cooked at low temperature. Pocheado: it should stay longer than normal pocheado, 5-6 minutes in total, if done using the plastic film technique. Low temperature: cook for 60 minutes at 63-63.5ºC.
- Season the wheat flour, panko and beaten egg with salt and pepper. The quantity of each depends on how many yolks/eggs you will make.
- With the eggs half-cooked, carefully remove the white so as not to burst the yolk.
- Dip the semi-cooked yolk in the wheat flour, then in the beaten egg and then in the panko. Carefully.
- Heat the oil for frying, between 180-185ºC. Prepare a container with a paper napkin to absorb excess oil.
- Fry quickly, just until the panko turns golden. It’s pretty quick, ~30-40 seconds. Remove from the oil.
- Serve immediately.
Sign up for our newsletter and stay up to date with exclusive news
that can transform your routine!
