Water is brought to the boil in the pot. Now add the eggs and cook for exactly 5 1/2 minutes on the highest setting. Quench thoroughly and allow to cool to room temperature.
In the meantime, set up a breading line in three soup plates. Station 1: Mix the wasabi powder thoroughly with the ginger and salt. This mixture replaces the flour in normal breading. Station 2: Thoroughly break the egg. Station 3: Put the panko breadcrumbs on the plate. This Japanese breadcrumbs make a particularly crispy coating. But it also works with standard breadcrumbs.
Carefully peel the cooled eggs and set aside.
Preheat a deep fryer with neutral vegetable fat to 160 degrees. The eggs are best if you fry them swimming in plenty of fat.
Turn the eggs in station 1. If necessary, wipe off excess powder. Thoroughly pull through station 2 and cover completely with the beaten egg. Finally roll in the breadcrumbs in station 3.
Bake in the preheated deep fryer for 2 minutes until golden brown.
To enhance the Japanese touch, you can garnish the eggs with wasabi paste, pickled ginger and soy sauce.
If everything worked, the eggs will be crispy on the outside and the yolks will be warm and soft as waxy.
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