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Crumb Covered Poached Eggs

Canal House's Crispy Egg - HERO - V1 / Photo by Joseph De Leo, Food Styling by Anna Stockwell


  1. For the seasoned crumbs:
    • 8 strips bacon, chopped
    • 3 Tbsp. butter
    • 1 1/2 cups panko
    • 2 good pinches of cayenne
    • Salt and freshly ground black pepper
  2. For the eggs:
    • 1 Tbsp. salt
    • 8 eggs for poaching
    • 1/2 cup Wondra flour, or all-purpose flour
    • 3 eggs, for coating the poached eggs


  1. For the seasoned crumbs, put the bacon in a medium skillet and cook over medium heat, stirring often, until browned and crisp, about 5 minutes. Transfer the bacon with a slotted spoon to paper towels to drain. Melt the butter in the skillet with the bacon fat over medium heat, then add the panko. Toast, stirring constantly, until golden brown, about 5 minutes.
  2. Transfer the crumbs to a medium bowl. Chop the cooked bacon very finely. Add it to the crumbs and toss well. Season with cayenne, salt, and pepper. There should be about 1 3/4 cups. Set aside.
  3. For the eggs, bring water in a medium saucepan to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer. Add the salt. Fill a medium bowl with ice water and set aside.
  4. Poach 4 eggs at a time. Crack 1 egg into a small cup or saucer. Hold the cup in the simmering water and slip the egg in. Repeat with 3 more eggs. Slip a spatula under the eggs, giving them a gentle nudge, to keep them from resting on the bottom of the pan. Poach the eggs until the whites turn opaque but the yolks remain soft, 2–3 minutes. Lift the eggs from the pan with a slotted spoon or spatula into the bowl of ice water to quickly stop the cooking. Meanwhile, poach the remaining 4 eggs.
  5. When the eggs are cold, set them on paper towels to drain. Trim off any ragged egg whites to tidy up the egg into a neat shape. Gently pat the 8 eggs all over with paper towels so they are dry for coating.
  6. Put the flour in a medium bowl. Beat the remaining 3 eggs with 1 Tbsp. water in another medium bowl. Arrange 3 bowls as follows: flour–eggs–crumbs. Working with 1 poached egg at a time, gently dredge in flour; next gently roll in beaten eggs, covering it completely; then dredge in the crumbs. Set the crumb-coated egg on a parchment paper–lined baking sheet. Repeat with the remaining 7 eggs, spacing the eggs evenly in one layer. The eggs can stay like this, at room temperature, for up to 2 hours.
  7. Preheat the oven to 350°F. Bake the prepared eggs until they are deep golden brown and warmed through, 10–15 minutes.
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Excerpted from CANAL HOUSE Cook Somethi

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    • Among the rows of all-purpose, pastry, cake, whole-wheat, and alternative flours (like almond and coconut) stands bright-blue canisters that look like they may have been there for decades. That’s good ol’ Wondra flour. I’ve walked past it for years, intrigued by the vintage-looking label but never enough to stop and really find out what it actually is and what makes it stand apart from the rest. Turns out it can do a whole slew of wonderful things, making it a worthy addition to your pantry.

      What Is Wondra Flour?

      Wondra flour is the brand name of a kind of instant flour. Since the brand is so widespread, the name Wondra tends to reference any instant flour when called for in recipes.

      Instant flour is low-protein, finely ground wheat flour that has been pre-cooked and dried. While other flours can seize up and clump when heated or stirred into liquid and must be cooked to get rid of its raw taste, Wondra instantly dissolves in liquids and won’t form lumps.

      (Image credit: Joe Lingeman)
      How to Use Wondra Flour

      The most common use for Wondra flour is thickening sauces and gravies, since it won’t form lumps. That’s really just the beginning, though. Since it’s a low-protein flour, it can be used like pastry flour to make a super-flaky pie crust. It can also be used to bread meat, fish, or vegetables, as it will give them an extra-light and crispy crust when fried or baked.

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