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Eggs

"Deep-fried" eggs

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"Deep-fried" eggs

Pat Hammond | Jul 13, 2003 09:19 PM

Just back from two weeks in England, where I enjoyed a full English breakfast most mornings. The eggs were usually served fried, unless otherwise requested, and they were beautiful. They looked basted, with the yolk still nice and runny, and the whites were tender and just set, with no crispness or browning at all. Finally, I had a chance to ask how this was achieved and I was invited into the kitchen where a wok with about two inches of oil sat on the burner. "You just slide 'em in the oil, Luv", I was told.

I wish I could have seen a demonstration, but just then it got too busy for me to hang around. Has anyone tried this method? I wonder if the eggs are first cracked into a cup and then slid into the deep oil?

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