Soft-boil the eggs

Bring a pan of salted water to the boil. Carefully lower 4 of the eggs and cook for 5 minutes.

Transfer straight into iced water and leave to cool fully. Once cold, peel the eggs very carefully so they stay intact.

Prepare the coating

Beat the remaining 2 eggs in a shallow bowl.

Place the flour on a plate and season with salt and pepper.

In another bowl, mix the panko breadcrumbs, grated Parmesan, turmeric and smoked paprika.

Coat the eggs

Roll each peeled egg in the flour, then dip into the beaten egg and coat in the Parmesan breadcrumbs.

For an extra crisp finish, repeat the egg and breadcrumb coating a second time.

Place the coated eggs on a tray or wire rack and chill in the fridge for at least 30 minutes to firm up.

Fry until golden

Heat the oil in a deep pan to 180°C. Fry the eggs one at a time for around 1 minute, or until the crumb is crisp and golden.

Lift out carefully and drain on kitchen paper.

Serve

Serve the crispy Parmesan eggs warm with Fenton Farm Smoked Chilli Mayonnaise and toasted sourdough soldiers.