Place 1 egg in a small pot of boiling water for 5 minutes. Immediately transfer the egg to a bowl of ice water; once the egg is chilled, carefully peel the shell (do not break the cooked white or release the runny yolk).
Meanwhile, in a medium bowl, mix the flour with the panko, sweet paprika, hot paprika, salt and pepper. In a small bowl, beat the second egg with a splash of water. Coat the cooked egg in flour mixture, then transfer to the egg wash. Repeat two more times, removing excess.
Fill a heavy bottomed pot with enough vegetable oil to submerge the cooked egg. Fry the egg at 180°C/350°F until the breading is golden brown and crispy, about 2 to 3 minutes. The yolk should still be runny.