Wednesday, January 9, 2013

Fried Bacon and Egg Salad

During December I had the good fortune to eat a salad that included a breaded, fried egg.  The experience jogged my memory that I had some recipes that included a breaded fried egg and I resolved to experiment at least once with the idea.


Here is my rendition of a Fried Egg Salad

Fried Egg and Bacon Salad
Yield: 2 servings

Mixed Salad for 2
Vinaigrette of Choice
4 slices of bacon, cut into lardons
2 c Water
White vinegar drop
3 Large Eggs
Vegetable oil, for frying
About 1/2 cup rice flour, for dredging
3 tablespoons soy sauce
About 1/2 cup panko, for dredging
Kosher salt to taste

Bring 2 cups water to a simmer in a shallow pot with a drop of vinegar in it. Crack eggs into water and poach lightly. Lift eggs out and place in ice water to stop the cooking process. (Eggs may be stored in the cold water in a refrigerator for 1 day as needed).

For service:
Mix one beaten egg with the soy sauce.
Season the panko with kosher salt as desired.
Combine salad ingredients with bacon lardons, dress and plate.

Heat at least 3 inches of vegetable oil to 375⁰.
Drain eggs well on thick paper towels.
Working carefully, with one egg at a time, roll egg in rice flour, coat in egg mixture and dredge with panko.
Place in hot oil and cook until golden brown and hot through.
Remove egg from oil, blot excess oil, and place on top of dressed, plated salad.
Serve immediately.

Use more breading material to avoid having to handle the egg too much.
Poach the egg very soft, you want a runny yolk after the egg is fried..
You can steam the eggs if desired.
The more compact the shape of the egg the easier it is to handle.
The choice of salad ingredients is up to you and your taste.

Thanks to Chefs Jacky Robert, Jeremy Fox, David Chang and two other chefs for the inspiration.

I hope you enjoy.
Chef Leslie Bartosh

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