Deep-frying

This French technique is often used for eggs that are to be served on croûtes. Olive oil gives a delicious flavour, but other oils, can be used. Butter is not suitable - it will burn.

Heat about 2 cm oil in a deep frying pan until it is very hot but not smoking. Add 1 egg, spoon the hot oil over it and fold the white over the yolk to enclose it. Cook for 1 minute. Remove the egg with a slotted spoon and drain on paper towels.