Boil the eggs

• Lower the eggs into boiling water and cook until the whites are set but the yolks stay runny.
• Transfer to iced water to stop the cooking, then peel carefully.

Set up the coating

• Place the flour in one bowl, the beaten egg in a second and the panko in a third.
• Season the flour with salt and pepper.

Coat the eggs

• Roll each peeled egg in the flour, then in the beaten egg, then press firmly into the panko.
• Double-coat for an extra crispy shell if you like.

Fry until golden

• Heat the oil in a pan to about 180 °C.
• Fry the coated eggs, turning, until deep golden and crisp.
• Drain on paper towels.

Serve

• Slice the egg katsu and serve in sandwiches or burgers, or over rice.