Emilie Meyer
Deep-fried eggs are a fun and creative way to cook eggs. While it may seem like a daunting task, it is actually quite simple to do. In this article, we will explore the different methods and techniques for deep-frying an egg, including the use of a deep fryer or a wok, the importance of oil temperature, and the option to soft-boil or bread the eggs before frying. We will also discuss the cultural significance of deep-fried eggs in some parts of the world, such as Thailand, China, and Lyon. So, get ready to explore a new way of cooking eggs that will surely impress your taste buds and your guests!
| Characteristics | Values |
|---|---|
| Temperature | 160ºC (320ºF) or 350ºF |
| Oil type | Vegetable oil, canola oil, lard |
| Egg preparation | Soft-boiled, poached, breaded, raw |
| Cooking time | 1-2 minutes |
| Seasoning | Salt, pepper |
| Tools | Deep fryer, instant thermometer, sieve or cup, two spatulas |
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What You'll Learn
Soft-boil eggs first
Soft-boil the eggs first. To do this, bring a pot of water to a boil. You will need enough water to fully cover the eggs. Once the water is boiling, carefully place the eggs in the water and reduce the heat to a gentle simmer. Cook the eggs for three to four minutes. When the time is up, use a slotted spoon to transfer the eggs to a bowl of ice water. This will take about 10 to 15 minutes.
Once the eggs are completely cool, you can start peeling them. Gently tap the shell to break it, and start peeling from the side that feels easiest to remove. For the harder-to-remove parts of the shell, use a spoon to help loosen the egg from the shell.
Now, it's time to bread the eggs. Place some flour, a beaten egg, and breadcrumbs in three separate bowls. You can also add chopped cooked bacon to the breadcrumbs for extra flavour. Coat each soft-boiled egg in flour, then dip it in the beaten egg, and finally, roll it in the breadcrumbs. Make sure the eggs are well-coated.
Finally, heat up some oil in a deep fryer or a pan. You want the oil to be hot but not too hot, as this can cause the egg to break apart. Carefully lower the breaded eggs into the oil and fry them for about a minute or two, turning once, until the outside is crispy and golden. Drain the eggs on paper towels to absorb any excess oil, and serve immediately. Enjoy your deep-fried soft-boiled eggs!
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Bread the eggs
To bread an egg for deep frying, you will first need to soft-boil it. Place your eggs in a small pot of water and boil for 3-5 minutes. Then, remove the eggs and place them in a bowl of ice water to cool for about 10-15 minutes. When the eggs are cool, gently tap them to crack the shell and start peeling. There will usually be one side of the egg that peels more easily than the other. For the harder-to-remove parts of the shell, use a spoon to separate the shell from the egg white.
Now that your eggs are peeled, it's time to bread them. Place flour, a beaten egg, and breadcrumbs in three separate bowls. You can also add chopped, precooked bacon to the breadcrumbs for a savoury twist. First, dredge the eggs in the beaten egg, then coat them in flour, and finally, roll them in the breadcrumbs. You can repeat this process to create a thicker, double-breaded layer.
Once your eggs are breaded, carefully place them in hot oil and fry for about 30 seconds, turning them once so they become golden brown and crispy all over. You can also deep fry your breaded eggs by slipping them into the centre of the fryer, using two spatulas to keep them in a ball shape.
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Slip eggs into the oil carefully
When you are ready to deep-fry the eggs, heat up some lard or oil in your deep fryer. You can use a neutral oil, or vegetable oil, or even bacon fat. Aim for a temperature of 160ºC, or 375ºF.
Now, carefully and quickly, slip the egg into the oil near the surface. Be very careful, as the oil is hot and will spit. The egg may naturally stay in one piece, or it may try to split apart. Using two spatulas, you can corral the egg into a ball shape. It will want to break apart, but if you carefully coerce it into a ball, it will fry whole.
If you are deep-frying more than one egg, you will need to work in batches. The eggs need a little room between each other to fry properly.
Deep-frying is an art form, and it can be a little scary, but the results are delicious. The outside of the egg will be crispy, and the yolk will stay runny.
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Cook for 1-2 minutes
Once the oil is hot enough, carefully slip the egg into the centre of the fryer. Be careful not to drop the egg in from too high up, as this may cause the oil to splash. If you want to avoid this, you can crack the egg into a small cup with a handle first, and then carefully slide the egg into the oil.
Using two metal spatulas, try to keep the egg in a ball shape. It may naturally stay in one piece, or it may try to break apart. If you can, try to "contain" the egg and coerce it into a ball, as this will help it fry whole.
Cook the egg for 1-2 minutes, turning once, until the outside is crispy and the white is no longer jiggly. The yolk should still be runny.
If you are cooking multiple eggs, you may need to work in batches to avoid overcrowding the pan. Make sure to leave a little room between each egg so they can fry properly.
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Drain on paper towels
When your eggs are cooked to your desired level of doneness, remove them from the deep fryer with a slotted spoon or a pair of tongs. It is important to allow the excess oil to drain off the eggs. For this, you will want to have a plate lined with paper towels ready beforehand. Place the cooked eggs on the paper towels and let them rest for a minute or so. The paper towels will absorb the excess oil, helping to prevent your eggs from becoming overly greasy. This step is crucial as it ensures the eggs are not sitting in a pool of oil, which could make them soggy and unappetizing. It also helps to slightly cool the eggs, making them ready to serve or eat immediately.
Using paper towels to drain fried foods is a common practice and for good reason. Paper towels are highly absorbent, making them ideal for removing excess oil from the surface of the food. They are also disposable, which is convenient and helps to reduce the mess and cleanup time. Additionally, paper towels are inexpensive and easily accessible, making them a practical choice for this purpose.
If you are concerned about the environmental impact of using paper towels, there are reusable options available, such as cotton tea towels or dedicated fried food draining screens. However, for the best results and to ensure food safety, it is recommended to use paper towels for absorbing the excess oil, and then transfer the eggs to a plate lined with a clean tea towel or a wire rack to finish draining and cooling. This two-step process will ensure the eggs remain crispy and delicious.
Finally, do not leave the eggs on the paper towels for an extended period as this could result in the eggs becoming soggy as the paper towels absorb moisture from the eggs. Thus, it is crucial to serve or consume the eggs promptly after frying for the best taste and texture.
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Frequently asked questions
Start by soft-boiling the egg in a small pot of water for 3-4 minutes. Then, place the egg in a bowl of ice water to cool it down for about 10 to 15 minutes. Once the egg is cool, gently tap and peel the shell. Heat oil in a deep fryer or a pan to 160ºC. Crack the egg into a small cup and carefully slide it into the hot oil. Fry for a minute or two, turning once, until the outside is crispy and the yolk is runny. Drain on paper towels and serve.
The ideal temperature for deep-frying an egg is 160ºC. If the oil is too hot, the egg might break apart.
Deep-frying an egg typically takes around 1 to 2 minutes.
Yes, you can use a deep-fried egg to make a scotch egg. Simply bread the deep-fried egg in sausage meat before baking.
There are several variations of deep-fried eggs, including Thai "Son-in-Law" eggs, which are hard-boiled then deep-fried, and Chinese-American egg foo young, which is a traditional way of making deep-fried eggs. You can also soft-boil the egg, peel it, and then roll it in bacon breadcrumbs before deep-frying.
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