Description
Crispy, cheesy deep fried egg yolks: raw yolks coated in seasoned panko and parmesan, frozen firm, then flash-fried until golden with a molten runny center. Served with a spicy, creamy gochujang aioli.
Ingredients
Scale
- 1 cup panko
- 1/2 cup parmesan cheese
- 1 tsp gochugaru (Korean red chili pepper powder)
- 6 egg yolks
- 4 cups vegetable oil, for frying
- chives, chopped, to taste
Gochujang aioli (optional)
- 1/4 cup kewpie mayo
- 1 tbsp gochujang
- 1 tsp sesame oil
- 1 tsp rice vinegar
- pinch of garlic powder
Equipment
Instructions
- Season the crumbs. Add the panko, parmesan, and gochugaru to a large airtight container, seal, and shake to combine.
- Nestle the yolks. Make 6 divots in the crumb mix, gently set one separated yolk in each, and cover each completely.
- Freeze. Seal and freeze at least 2 hours, until the yolks are firm.
- Unpack. Carefully lift each breaded yolk out with a spoon.
- Heat the oil. Heat enough vegetable oil to submerge the yolks to 350F, using a thermometer.
- Fry. Fry in short 10-second dunks, lifting and repeating until golden all over, then drain on a paper towel.
- Make the aioli. Stir together the kewpie mayo, gochujang, sesame oil, rice vinegar, and garlic powder.
- Serve. Top with chives and serve hot with the gochujang aioli.
Notes
- Separate the yolks cleanly; any broken yolk should be saved for scrambled eggs.
- Cover each yolk completely in the crumb mix so it is protected in the oil.
- Freeze at least 2 hours (longer is safer) so the yolks fry without falling apart.
- Keep the oil at 350F with a thermometer; lower it slightly for a jammier center.
- Fry in short dunks for the most control over runny versus jammy.
- Save the 6 leftover egg whites for meringue, omelets, or macarons.
- Prep Time: 15
- Cook Time: 5
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 croquette
- Calories: 125 kcal
- Sugar: 0g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 210mg