Soft boiled eggs are wrapped in bacon and coated in panko bread crumbs before being deep-fried until golden brown. The eggs have a crunchy shell, a smoky bacon wrap and a soft-yolk center. It’s a delicious appetizer that is sure to impress your guests and perfect for game day.
Super Bowl Sunday is almost here! My mind has been occupied with what I’m going to eat. There will be chips and dip, wings, and these bacon wrapped eggs. I made bacon wrapped eggs a few years ago. I cringe when I look back at those old photos. But now I’m a little older, a little more experienced, so I decided to make some improvements to the original recipe.
These came out beautifully. They weren’t hard to make either. And it really helped that I recently discovered the instant pot method for soft boiled eggs. It saved me a lot of time trying to peel them. Of course you don’t have to use this method. You can make soft boiled eggs your usual way as well.
You want your eggs to be barely soft boiled, where the whites are set but the yolk is still pretty runny, as they will continue to cook when you fry them later. If you prefer hard boiled eggs for the finish, you may want to cook your eggs slightly more to the point where the yolks are half-set.
Once your eggs are peeled, each one is wrapped in a strip of bacon. Then the eggs are coated in flour, egg and panko bread crumbs.
You fry the eggs for just a few minutes, until the bacon is cooked, the panko coating is crunchy and a dark golden brown. And then they are ready to eat!
If you like these fried bacon wrapped eggs you might like my Korean Hot Dogs, too!
Deep Fried Bacon Wrapped Eggs
- 8 large soft-boiled eggs peeled, (see note)
- 8 strips of bacon
- 1 1/2 cup panko bread crumbs
- 1 cup all purpose flour
- 2 large eggs whisked (for coating)
- oil for frying enough to fill 1 inch of the pot you are using for frying
- Gently stretch out a strip of bacon. Starting with the top of the egg, wrap one end of the bacon around your egg, slightly overlapping as you wrap. Tuck end of bacon strip into the wrap. Carefully stretch bacon wrapping to make sure it fully covers the egg and is taut around the egg. You don't want the bacon to be loose because then it will separate from the egg when it's cooking. Repeat with remaining eggs.
- Roll wrapped egg lightly in flour. Then dip in whisked egg until fully coated. Allow egg drippings to drip off before rolling wrapped egg into bread crumbs. You don't want the excess egg yolk to drip into the bread crumbs because it will cause them to not stick to the egg. Roll wrapped egg in bread crumbs until fully coated. Place aside and repeat with remaining wrapped eggs.
- Add oil to pot being used for frying. Bring temperature of oil to about 300°F. Place a few eggs into the pot and let eggs cook until bacon strips are cooked and coating is a golden brown. Rotate the eggs a few times while frying so that they evenly cook on all sides. It should take about 3 minutes to cook each egg. To see if they are done, you can test one egg. Or you can usually see the bacon beneath the coating changing color. If you find that the outer coating is browning too fast, you can slightly reduce the temperature of your oil. Repeat until all eggs are done. Serve immediately.
- You can boil your eggs on the stove or check out my Instant Pot Hard and Soft Boiled Eggs post. For this recipe, I cook the eggs for two minutes in my Instant Pot.
- You want your eggs to be barely soft boiled, where the whites are set but the yolk is still pretty runny, as they will continue to cook when you fry them later. If you prefer hard-boiled eggs for the finish, you may want to cook your eggs slightly more to the point where the yolks are half-set.
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.