Deep-Frying Eggs

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top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Eggs for deep-frying must be very fresh so the white clings round the yolk and does not disperse into the oil.
  1. In a small frying pan, heat a ¾ in/2 cm layer of oil. Test heat with a cube of bread, which should brown in 30 seconds. Using a cup, slide an egg into the pan. At once use two wooden spoons or spatulas to fold the white over the egg yolk to cover it.

  2. When the egg yolk is completely covered in cooked white, leave the egg to cook ½-1 minute until the white is firm and the yolk still soft.
  3. When the white is crisp and brown on the outside, lift out the egg with two spatulas or a slotted spoon and drain it on paper towels.