Ingredients:

For the Fried Soft-Boiled Eggs (serves 4)

• 5 large eggs, divided
• 1/3 cup rice flour
• 1 ½ cups panko breadcrumbs
• kosher salt, to taste
• freshly ground black pepper, to taste
• vegetable oil, for frying

For the hollandaise

• 2 large egg yolks, lightly beaten
• 6 tablespoons clarified butter or ghee
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• kosher salt, to taste
• pinch cayenne pepper
• For the tornado omelet (serves 1)
• 1 tablespoon unsalted butter
• 2 large eggs, well beaten
• kosher salt, to taste
• freshly ground black pepper, to taste

Procedure:

1. To make the fried, soft boiled egg: fill a saucepot with cold water and place 4 of the eggs in. Put the pot over medium-high heat and bring to a gentle boil. Cook for 4 minutes (if you like jammy yolks) and 8 minutes (if you like hard-boiled yolks). Drain the water from the pot and cover the eggs with ice and cold water.
2. Beat the remaining egg in a mixing bowl with a pinch of salt.
3. Tip the rice flour onto a plate or dish and season with salt and pepper. Place the beaten egg next to it followed by the panko on a plate or dish that has been seasoned with salt and pepper.
4. Pour 6 to 8 cups of oil into a medium saucepot over medium heat and bring to 300°F.
5. Peel the eggs and pat dry before lightly rolling them in flour. Dip the egg into the beaten egg then roll to coat in the panko. Repeat with the remaining 3 eggs.
6. Using a spider or slotted spoon lower the eggs into the hot oil. Fry for 4 to 5 minutes, rotating as needed until they are a dark golden brown.
7. Remove from the oil to a paper towel-lined plate or tray. Serve hot or at room temperature.

 

1. For the hollandaise: Place a high-sided sauté pan on low heat before pouring the egg yolks in.
2. Whisk the yolks until pale yellow and fluffy. Slowly whisk in the clarified butter a few tablespoons at a time, until thickened. If at any time it looks as though the eggs are cooking too quickly or solidifying around the edges, move the pan off of the heat while whisking continuously until they have cooled enough to add more butter.
3. Add the lemon zest and juice, salt and cayenne.
4. Cover and keep in a warm spot until ready to use.

 

1. For the tornado omelet: Place an 8-inch non-stick sauté pan over medium-high heat with the butter.
2. Season the eggs with salt and pepper. Once the butter has melted and is bubbling pour the eggs in and wait 1 to 2 minutes or until the edges have set and the middle is beginning to bubble.
3. Set a pair of chopsticks into the center of the omelet, about 1 inch apart and hold steady in your non-dominant hand. With your other hand rotate the pan in circles until a tornado has formed and the top of the eggs look slightly opaque. They will look runny but the residual heat will cook them.
4. Slide the omelet onto a plate and enjoy.