Breakfast
Turkish Egg Katsu
30 minServes 3Nutri-Score C€€
C
30 min
30 minTurkish Egg Katsu
what you need
Ingredients
eggs (large, cold)Dairy3 pieces
panko breadcrumbsBakery120 g- frying oil (for deep frying)Pantry240 ml
Greek yogurtDairy240 g- toasted sesame oilPantry15 ml
- Sriracha mayoPantry30 ml
fresh parsley, chives and dill (finely chopped)Produce1 piece- chili oilPantry10 ml
per serving
Nutrition
570kcal
- Carbs
- 32 g
- Proteins
- 13 g
- Fat
- 43 g
what you’ll use
Tools
Frying pan
Mixing bowl
Tongs
step by step
Method
- Step 1
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.
- Step 2
Heat the frying oil
- Heat the frying oil in a pan until hot.
- Step 3
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.
- Step 4
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.
- Step 5
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.