A soft-boiled egg with a thin, golden panko crust on cool yogurt with lemon, dill and mint. The runny yolk almost makes the sauce by itself; a few drops of chili oil add a mild, warming contrast.
This starter is all about three distinct textures: a crisp exterior, a soft yolk and thick, fresh yogurt. Panko makes a lighter, coarser crust than fine breadcrumbs. Since a peeled soft-boiled egg is smooth and moist, breadcrumbs won’t stick to it on their own. A thin coating of flour, followed by beaten egg and panko, gives you an even crust. Handle the eggs gently: soft-boiled eggs are more delicate than hard-boiled ones and can tear when peeled.
The cooking time determines how firm the yolk stays. Large eggs need about six and a half minutes in gently boiling water for a runny center; then cool them immediately in ice water to stop the cooking and make them easier to peel. The eggs must be completely cold and dry before you coat them in flour. Fry them briefly in oil at about 170 °C, just until the panko is golden brown. A kitchen thermometer helps; without one, drop a panko crumb into the oil: it should sizzle immediately, but not turn dark right away. Let the eggs drain briefly after frying and serve them warm.
Greek yogurt or another thick, full-fat yogurt will hold its shape on the plate. Stir in lemon zest and a little juice: the zest brings a bright citrus aroma, while the juice cuts through the creaminess. Dill and mint keep the sauce fresh without either herb overpowering the other. If you don’t have fresh mint, use extra dill. Thick plain yogurt works too, but strain thinner yogurt in a fine-mesh sieve first if you want to keep the sauce from running.
The chili oil is meant as an accent, not a layer of oil over the whole plate. Start with a small amount and, if you like, serve the rest on the side. Serve one egg per person as a first course, with some of the yogurt underneath, and halve the eggs at the last moment so the yolk can run over the sauce. Thin toast or crusty bread is a good match for scooping up the yogurt and yolk. For the crispiest crust, serve the eggs right away; the panko softens after storage. Make the yogurt ahead and keep it covered in the refrigerator, but fry the breaded eggs just before serving.
Bring a pot of water to a boil and add some salt. Gently lower the 4 eggs into the water and cook for 6½ minutes. Transfer them straight to a bowl of ice water and let them cool for at least 10 minutes.
Meanwhile, stir together the yogurt, lemon zest, lemon juice, dill, mint and salt. Divide the herb yogurt among four plates and set aside.
Carefully peel the cold eggs and pat them thoroughly dry. Set out three shallow bowls containing the flour, the beaten fifth egg and the panko, respectively. Coat each egg first in flour, then in egg and finally in panko. Gently press the crumbs on.
Heat the oil in a small, sturdy pan to about 170 °C. Fry the eggs in small batches for 45–75 seconds, carefully turning them so the panko turns golden brown all over. Lift them out with a slotted spoon and let them drain briefly on paper towels.
Place a crispy egg on each plate and cut it in half with a sharp knife. Drizzle with chili oil and serve immediately.
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