8 large organic eggs
4 large sausages of your choice
Japanese panko breadcrumbs
1 cup of flour
4 litres of canola oil for deep frying
1. Heat a medium sized pot with water on your cooktop at heat level 7 (medium high). Reserve 2 eggs for breading and crack the remaining 6 eggs into separate ramekins.
2. Before you begin poaching, set up an ice bath nearby.
3. Gently drop the eggs out of the ramekins into the water three at a time until the whites cook but the yolk stays runny (soft poach), then immediately transfer to the ice bath to stop the cooking.
4. Transfer the eggs to a paper towel to dry completely.
5. Remove the sausage out of its casing and make 6 even patties on 6 pieces of saran wrap. Place the eggs on top of each sausage patty and using the saran wrap as an aid, fold up to form an even shell of sausage around the soft cooked egg, being as delicate as possible.
6. Transfer the “eggs” to the fridge for 30 minutes.
7. In a larger pot for frying, pre-heat 4 L of oil to 180°C / 350°F. Set aside three separate dishes and place the flour in the first, the two remaining eggs (scrambled) in the second and panko breadcrumbs in the third.
8. In following the traditional breading technique, coat each egg first in the flour, followed by the egg mixture and then in the breadcrumbs.
9. Slowly lower the breaded egg into the hot oil using metal tongs and fry for about 4 minutes or until golden brown. Drain on a paper towel and then season with salt and pepper.
10. Crack open and enjoy immediately. (Note: Cut with caution as the egg yolk has been known to explode)
Recipe courtesy of Chef Craig Harding, Campagnolo restaurant and Panasonic Canada.