- 8 large eggs
- 1 cup all-purpose flour
- 1 cup panko (Japanese bread crumbs)
- Canola oil, for frying
- Kosher salt
- Thinly sliced scallions and pickled onions, for garnish
- 1/4 cup mustard powder
- 3 tablespoons water
- 3 tablespoons mayonnaise
- 2 teaspoons soy sauce
- 2 teaspoons rice wine vinegar
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons olive oil
- Kosher salt
How to make this recipe
Prepare the Eggs
In a medium saucepan of boiling water, simmer 6 of the eggs over moderate heat for 6 minutes. Using a slotted spoon, transfer the eggs to an ice water bath to cool. Carefully peel the eggs and transfer them to a plate.
In a bowl, lightly beat the remaining 2 eggs. Spread the flour and panko in 2 separate pie plates. Working with 1 shelled egg at a time, carefully dredge in the flour, then dip in the beaten egg, letting the excess drip back into the bowl. Next, dredge in the panko, gently pressing to help it adhere. Transfer the coated eggs to a plate.
In a large saucepan, heat 2 inches of oil to 350°. With the slotted spoon, carefully slide the coated eggs into the pan and fry, turning, until golden, 3 to 4 minutes. Transfer the eggs to paper towels to drain.
Meanwhile, make the mustard
In a medium bowl, whisk the mustard powder with water and let stand for 5 minutes. Whisk in the rest of the ingredients and season with salt.
Cut the eggs in half lengthwise and arrange on a serving platter. Season with salt, dollop a little Asian Mustard on top and garnish.