Panko-Coated Eggs with Asian Mustard Recipe

Name: Panko-Coated Eggs with Asian Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large eggs; 1 cup all-purpose flour; 1 cup panko (Japanese bread crumbs); Canola oil, for frying; Kosher salt; Thinly sliced scallions and pickled onions, for garnish; 1/4 cup mustard powder; 3 tablespoons water; 3 tablespoons mayonnaise; 2 teaspoons soy sauce; 2 teaspoons rice wine vinegar; 1 1/2 teaspoons sugar; 1 1/2 teaspoons olive oil; Kosher salt

Servings: persons

8 large eggs
1 cup all-purpose flour
1 cup panko (Japanese bread crumbs)
Canola oil, for frying
Kosher salt
Thinly sliced scallions and pickled onions, for garnish
1/4 cup mustard powder
3 tablespoons water
3 tablespoons mayonnaise
2 teaspoons soy sauce
2 teaspoons rice wine vinegar
1 1/2 teaspoons sugar
1 1/2 teaspoons olive oil
Kosher salt

1
Prepare the Eggs In a medium saucepan of boiling water, simmer 6 of the eggs over moderate heat for 6 minutes.
2
Using a slotted spoon, transfer the eggs to an ice water bath to cool.
3
Carefully peel the eggs and transfer them to a plate.
4
In a bowl, lightly beat the remaining 2 eggs.
5
Spread the flour and panko in 2 separate pie plates.
6
Working with 1 shelled egg at a time, carefully dredge in the flour, then dip in the beaten egg, letting the excess drip back into the bowl.
7
Next, dredge in the panko, gently pressing to help it adhere.
8
Transfer the coated eggs to a plate.
9
In a large saucepan, heat 2 inches of oil to 350.
10
With the slotted spoon, carefully slide the coated eggs into the pan and fry, turning, until golden, 3 to 4 minutes.
11
Transfer the eggs to paper towels to drain.
12
Meanwhile, make the mustard In a medium bowl, whisk the mustard powder with water and let stand for 5 minutes.
13
Whisk in the rest of the ingredients and season with salt.
14
Cut the eggs in half lengthwise and arrange on a serving platter.
15
Season with salt, dollop a little Asian Mustard on top and garnish.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 large eggs, 1 cup all-purpose flour, 1 cup panko (Japanese bread crumbs), Canola oil, for frying, and more.

Yes, Panko-Coated Eggs with Asian Mustard falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panko-Coated Eggs with Asian Mustard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions