Buffalo Eggs

1. In a 3-quart saucepan, pour in enough oil to cover the eggs (about 2 inches). Heat on low to 350°F. Meanwhile, soft-boil the eggs.

SOFT-BOILED EGGS

1. Bring a pot of water to a boil over medium-high heat. You will need just enough water to cover the eggs (about 2 inches).
2. Place the eggs in the boiling water. Let the eggs boil, covered, for six minutes. (I would recommend setting the timer for this since it is time-sensitive.)
3. While the eggs are boiling, create an ice water bath for the boiled eggs (ice water in a bowl).
4. After the six minutes, use a slotted spoon to remove the eggs from the boiling water and place them in the ice water until they are cool enough to peel. CAREFULLY peel the soft-boiled eggs and set them on a paper towel-lined plate as you prepare the rest of the recipe.

COATING

1. Take out three deep plates or bowls.
2. Pour the flour onto the first plate.
3. On a second plate, whisk the egg and water together.
4. On the third plate, add the breadcrumbs.

BUFFALO BATTER

1. In a large bowl, whisk together the flour, salt, and baking powder.
2. Add the milk and buffalo sauce, whisking to combine. Add more milk to reach your desired batter consistency.

ASSEMBLY

1. Working with one egg at a time, dredge each peeled, dry, soft-boiled egg through the flour, the egg mixture, and the breadcrumbs.
2. Carefully set the coated egg in the batter, spooning batter over the top. (Don't roll the egg in the batter; the breadcrumbs will fall off.)
3. Scoop up the coated egg with a spoon to transfer it to the hot oil. Use a second spoon to push the egg into the oil. Cook for 1 minute, or until golden brown. Transfer the egg to a paper towel-lined plate.
4. Repeat this process for all the eggs. (Each time you cook an egg in the oil, the temperature of the oil may drop, so make sure it is at 350°F.)
5. Serve immediately with hot sauce and ranch or blue cheese dressing.