Coat the eggs in panko

• Line a bowl with parchment paper and add a layer of panko breadcrumbs.
• Make a small well in the panko, crack an egg into it and cover it completely with more panko.
• Repeat individually for the remaining eggs and set aside.

Heat the frying oil

• Heat the frying oil in a pan until hot.

Fry the egg katsu

• Lift the parchment paper with the panko-coated egg and place it directly into the hot oil.
• Remove the parchment paper with tongs once a light outer crust has formed around the egg.
• Fry each egg individually so the coating gets golden and crispy while keeping the yolk runny.

Prepare the herbs and yogurt sauce

• Finely chop the fresh parsley, chives and dill.
• Mix the Greek yogurt, sesame oil, Sriracha mayo and half of the chopped herbs in a bowl.

Plate and serve

• Spread the yogurt mixture onto a serving plate.
• Place the crispy egg katsus on top, drizzle with chili oil and garnish with the remaining herbs.