Jonny and I made these for dinner over the holidays. After a bit of science… What seemed easiest for us was the following: (I’m pretty bad at poaching eggs)

1. Sous vide the eggs to 62F for 45 minutes
2. Break the eggs into boiling water, poach for 1 minute, scoop out with a slotted spoon & pat dry with paper towels.
3. Dip into a beaten egg, then panko
4. Deep fry

The Boulevard cookbook, which was our rough guide, only poached the eggs… But we both proved to be incompetent at poaching eggs and lost a lot of whites. Also, we tried boiling the eggs in shell post-sous vide for a minute, but peeling turned out to be a big pain.