Kirbie's Cravings

Deep-Fried Eggs

Deep-fried eggs are a special breakfast dish that is easy to make. Soft-boiled eggs are breaded and fried with a savory bacon breadcrumb coating so they have a delicious crispy coating.

photo of a fried bacon egg sliced in half on a plate

FH and I love eggs for breakfast and one of FH’s favorite dishes are these deep-fried eggs. I’ve made bacon-breaded eggs before and thought I would treat him again and made them for breakfast. They’re soft boiled eggs covered in a crispy bacon breadcrumb coating. Yummy.

These deep-fried eggs are actually very easy to make, but you do need a little patience to peel the eggs before you bread them. But, once you’ve done that, it’s very quick to make.

There’s something very fun about dressing up a plain boiled egg. I’ve also made breakfast muffins with whole eggs baked inside, which is another delicious and creative way to enjoy eggs. So, if you prefer something baked instead of fried you should give that recipe a try.

Fried Bacon Eggs

How to Soft Boil Eggs

Eggs that are soft-boiled are cooked long enough to set the white but they have a warm, runny yolk. To make deep-fried eggs you want to start with ones that are soft boiled because they will continue to cook while you fry them. There are a couple of ways to soft boil eggs:

  • Stove: Bring a pan of water to a boil. You will need enough water to fully cover the eggs once you place the in the water. Once boiling, lower the heat to maintain a simmer and place the eggs (up to four at a time works well) and cook the eggs for three to four minutes.
  • Instant Pot: My favorite way to cook eggs is in my Instant Pot – it works every time and the eggs are easier to peel. I wrote a post about how to cook eggs in an Instant Pot so be sure to check it out if you want to learn more.

Once they’re cooked, transfer them to a bowl with water and ice to cool them. This will take about 10 to 15 minutes.

To peel, I find there’s always one side of the egg that peels easier so I gently tap the egg to break the shell and start with that side first. For the harder-to-remove part of the shell, use a spoon to loosen the shell from the white.

How to Bread Eggs for Deep Frying

I use a double-breaded method to make deep-fried eggs. Once the eggs are cooled and peeled all you have to do is bread and fry them.

  • Heat oil in a pan. While it’s heating you can bread the eggs.
  • Place flour, beaten egg, and breadcrumbs in three separate bowls. Chopped precooked bacon and add it to the breadcrumbs.
  • Dredge the eggs in the beaten egg, followed by the flour. Coat them in the bacon breadcrumbs. I find it’s easier to scoop and pour some of the breadcrumbs over the egg.
  • Repeat the process so the eggs are double-breaded.

Once the eggs are breaded carefully place them, one at a time, in the hot oil. Fry the eggs for about 30 seconds, turning them once so they’re brown and crispy on all sides. Drain them on a paper towel to absorb the excess oil.

More Crispy Breaded Eggs

Since writing this post, I’ve made other breaded egg dishes that you might like to try, too

photo of two fried bacon eggs on a plate

Deep-Fried Eggs

Servings: 4
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Course: Breakfast
Cuisine: American
Soft boiled eggs wrapped in bacon then breaded and fried. These are a delicious breakfast or snack.

Ingredients

  • 4 eggs
  • 4 tbsp flour
  • 1 beaten egg
  • 1 cup Italian breadcrumbs
  • 4 strips of precooked bacon
  • canola oil for frying

Instructions

  • Boil eggs in a small pot of water until they reach soft boil stage (about 3-4 minutes, I used egg timer*). Then remove eggs and place in a bowl of ice water. Let the eggs completely cool in the ice water which should take about 10 or 15 minutes.
  • When cooled, peel the eggs by gently tapping them. There will be one side of the egg that is easier to peel. There should be part of the egg that does not come out of the shell easily. For this part, use a spoon to get inside the shell in order to help remove the egg from the shell. Heat 2 cups of vegetable oil in a small saucepan.
  • While that heats, place the flour, the beaten egg and the breadcrumb in 3 separate bowls.
  • Chop the precooked bacon into small pieces (or put it through a food processor) and add to the breadcrumb bowl.
  • Coat each soft-boiled egg in the flour, then coat with the egg. Dump the breadcrumb/bacon mixture onto the egg, trying to get as much of it to stick and coat as possible. Then re-dredge the egg in the yolk and dump more breadcrumbs/bacon onto the egg. I find it easiest to take a handful of breadcrumb mixture and drop it onto the egg rather than let roll the eggs in the breadcrumbs. 
  • Place one egg at a time in the hot oil. Turn the egg after about 10-20 seconds to brown on all sides. Remove the egg to a paper towel and continue with the rest of the eggs. Serve while warm.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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16 comments on “Deep-Fried Eggs”

  1. What a great idea, these look so delicious. I love soft boiled eggs for breakfast (I typically roast some asparagus to dip in the eggs).

  2. Is there anything better than bacon and eggs? (Well, bacon makes just about anything it touched turn to gold.) 😀

    Great recipe!

  3. What a great recipe – i haven’t made soft boiled eggs in awhile. eggs ‘n bacon is always a good combination! mmmm!

    happy valentine’s to you and your FH!:)

  4. Hello fellow San Diegan. I’m making these this weekend. I’ll report back. FANTASTIC idea. I love bacon and soft boiled eggs, so this is a win-win!

  5. Happy Valentine’s Day Kirbie and FH!

  6. I’ve recently noticed Scotch eggs popping up on restaurant menus all over town. I’ve been curious about how to make them since they are insanely good. Thank you for the recipe!!

    • You know I’ve never had scotch eggs at a restaurant. Though I made some recently and liked it. These are similar, though less work because you don’t have that sausage layer.

  7. I don’t know, that yolk looks pretty perfect to me. I would only want it runnier if I was going to spread it over something…like another one of these or a scotch egg 😀

  8. I’m entering a deviled egg contest this weekend.

    How sticky is this coating? Would it survive a deviled egg experience? Or, do you think it would flake off in the cooling/transportation process?

    Thanks!

    • If you do the double dredge coating like I did, then I think it should survive the experience. Also after that second dredge, it helps if you scoop up a bunch of the bacon breadcrumb mixture and pack it onto the egg rather than just roll it around.

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