I'm reading a book by Corrine Trang, and she mentions that the vietnamese deep-fry hard-boiled eggs until they're "golden crisp" on the outside (and sometimes servd with a brasied pork hock/shank dish).
This idea is intriguing. Has anybody actually deep-fried an egg? And can they really turn out crispy?
Tastewise, I'm not sure what to expect. I'm thinking dry, burnt egg. But I just may try it next time I boot-up the oil.
(beware of crosspost to r.f.c)
Breakfast: Scrambled eggs with oyster and sriracha sauces.
I'm reading a book by Corrine Trang, and she mentions that the vietnamese deep-fry hard-boiled eggs until they're "golden crisp" on the outside (and sometimes servd with a brasied pork hock/shank dish).
This idea is intriguing. Has anybody actually deep-fried an egg? And can they really turn out crispy?
Tastewise, I'm not sure what to expect. I'm thinking dry, burnt egg. But I just may try it next time I boot-up the oil.
(beware of crosspost to r.f.c)
Breakfast: Scrambled eggs with oyster and sriracha sauces.
-sw
They are called 'mother-in-law' eggs I think. It wouldn't take long so no reason to have dry burnt egg.
I'm reading a book by Corrine Trang, and she mentions that the vietnamese deep-fry hard-boiled eggs until they're "golden crisp" on the outside (and sometimes servd with a brasied pork hock/shank dish).
This idea is intriguing. Has anybody actually deep-fried an egg? And can they really turn out crispy?
Tastewise, I'm not sure what to expect. I'm thinking dry, burnt egg. But I just may try it next time I boot-up the oil.
I saw deep fried eggs for the first time just over two weeks ago. We were dining at the restaurant where my nephew cooks and my wife's meal came with a deep fried egg as a garnish. Well, more than a garnish because it was quite edible. The result was more like a soft boiled egg. The next time I see him I will ask how he did them.
I'm reading a book by Corrine Trang, and she mentions that the vietnamese deep-fry hard-boiled eggs until they're "golden crisp" on the outside (and sometimes servd with a brasied pork hock/shank dish).
This idea is intriguing. Has anybody actually deep-fried an egg? And can they really turn out crispy?
Tastewise, I'm not sure what to expect. I'm thinking dry, burnt egg. But I just may try it next time I boot-up the oil.
(beware of crosspost to r.f.c)
Breakfast: Scrambled eggs with oyster and sriracha sauces.
My wife loves this (minus the sriracha). She always wants me to make fried eggs on rice, or scrambled eggs on rice with oyster sauce.
I'm reading a book by Corrine Trang, and she mentions that the vietnamese deep-fry hard-boiled eggs until they're "golden crisp" on the outside (and sometimes servd with a brasied pork hock/shank dish).
This idea is intriguing. Has anybody actually deep-fried an egg? And can they really turn out crispy?
Tastewise, I'm not sure what to expect. I'm thinking dry, burnt egg. But I just may try it next time I boot-up the oil.
(beware of crosspost to r.f.c)
Breakfast: Scrambled eggs with oyster and sriracha sauces.
-sw
Yes, I've done it for and Indonesian dish called "son-in-law eggs". They get a little crisp but don't stay crisp that long. Maybe if you cooked them longer. My recipe cooks them until they are a nice golden brown. They are then served in a spicy sauce so that also de-crisps them.
Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? "][email hidden]
I'm reading a book by Corrine Trang, and she mentions that the vietnamese deep-fry hard-boiled eggs until they're "golden crisp" on the outside (and sometimes servd with a brasied pork hock/shank dish).
This idea is intriguing. Has anybody actually deep-fried an egg? And can they really turn out crispy?
Tastewise, I'm not sure what to expect. I'm thinking dry, burnt egg. But I just may try it next time I boot-up the oil.
As I said in a previous post, I saw deep pried eggs just a few weeks ago and had a taste. They don't have to be overcooked to be deep fried. Have you never tried deep fried ice cream? It comes out of the deep fryer with a nice crisp coating, but the inside is still frozen.
I'm reading a book by Corrine Trang, and she mentions that the vietnamese deep-fry hard-boiled eggs until they're "golden crisp" on the outside (and sometimes servd with a brasied pork hock/shank dish).
This idea is intriguing. Has anybody actually deep-fried an egg? And can they really turn out crispy?
Tastewise, I'm not sure what to expect. I'm thinking dry, burnt egg. But I just may try it next time I boot-up the oil.
(beware of crosspost to r.f.c)
Breakfast: Scrambled eggs with oyster and sriracha sauces.
-sw
I have had eggs that were hardboiled, then had sausage meat psked around them. They were deep fried and were wonderful.
"Steve Wertz" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
I'm reading a book by Corrine Trang, and she mentions that the vietnamese deep-fry hard-boiled eggs until they're "golden crisp" on the outside (and sometimes servd with a brasied pork hock/shank dish).
This idea is intriguing. Has anybody actually deep-fried an egg? And can they really turn out crispy?
Tastewise, I'm not sure what to expect. I'm thinking dry, burnt egg. But I just may try it next time I boot-up the oil.
(beware of crosspost to r.f.c)
Breakfast: Scrambled eggs with oyster and sriracha sauces.
"Arri London" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
They are called 'mother-in-law' eggs I think. It wouldn't take long so no reason to have dry burnt egg.
Son-in-law eggs? There's a Thai dish that goes by that name and it involves eggs, but I don't remember them being deep-fried. I think it's hard-boiled eggs braised with pork. I can't remember because it's one of those things I never liked (I have a dislike for hard-boiled eggs) so I stayed away whenever my dad cooked it for my mom (she used to get cravings for it, but he didn't).
rona -- ***For e-mail, replace .com with .ca Sorry for the inconvenience!***
I'm reading a book by Corrine Trang, and she mentions that the vietnamese deep-fry hard-boiled eggs until they're "golden crisp" on the outside (and sometimes servd with a brasied pork hock/shank dish).
Quoted message said:
I saw deep fried eggs for the first time just over two weeks ago. We were dining at the restaurant where my nephew cooks and my wife's meal came with a deep fried egg as a garnish. Well, more than a garnish because it was quite edible. The result was more like a soft boiled egg. The next time I see him I will ask how he did them.
I saw one recipe on the net that uses a coddled/poached egg, and another that used a fried egg over- medium as a precursor to deep-frying them.
"Dan Logcher" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Steve Wertz said:
Breakfast: Scrambled eggs with oyster and sriracha sauces.
My wife loves this (minus the sriracha). She always wants me to make fried eggs on rice, or scrambled eggs on rice with oyster sauce.
Mmmm, I love this, too. Or I make a very plain omelette, with scallions and sometimes Chinese sausage, to go over the rice and under the oyster sauce. Delicious easy dinner, too.
"Glenn Jacobs" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
I have had eggs that were hardboiled, then had sausage meat psked around them. They were deep fried and were wonderful.
-- JakeInHartsel
Scotch eggs. Very different from deep frying a hard-cooked egg on its own.
On an Asian note, the very first time I ever had Scotch eggs was in Japan. They were a staple on the school lunch menu at the school I worked at. At first I though, "Gross!" because of my dislike for hard-boiled eggs, but then I began to like them. Sometimes I even crave them.
rona
-- ***For e-mail, replace .com with .ca Sorry for the inconvenience!***
I'm reading a book by Corrine Trang, and she mentions that the vietnamese deep-fry hard-boiled eggs until they're "golden crisp" on the outside (and sometimes servd with a brasied pork hock/shank dish).
This idea is intriguing. Has anybody actually deep-fried an egg? And can they really turn out crispy?
Tastewise, I'm not sure what to expect. I'm thinking dry, burnt egg. But I just may try it next time I boot-up the oil.
(beware of crosspost to r.f.c)
Breakfast: Scrambled eggs with oyster and sriracha sauces.
-sw
I have had eggs that were hardboiled, then had sausage meat psked around them. They were deep fried and were wonderful.
"Tippi" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
what are they called? sugocho tamago? sugocho egasu?? or did they drop the "scotch" part and called it a-ge... something or other?
I think it was sukotchu (su+ko+chisai tsu+chi+chisai yu) eggu. I should have kept some of my school menus. I used to love getting the new ones and figuring out which were going to be good lunch days, and which were going to suck.
rona -- ***For e-mail, replace .com with .ca Sorry for the inconvenience!***
