Your new favourite way to cook eggs. Deep-fried for a minute or two, the outside gets crispy, while the yolk stays lovely and runny.
I make these when I already have a pan of oil going, cooking some other decadent treat. The egg does not absorb the oil, so you eat about as much oil as you would with a regular fried egg.
Sprinkle with flaky sea salt and serve on sourdough toast.
- 2-4 eggs
- 1 litre frying oil
- flaky sea salt
for the eggs
- Heat the frying oil in a large pan over high heat to 160-180℃.
- Crack one egg into a mini sieve or small cup with a handle and carefully slide the egg into the hot oil. Watch out for spitting oil! Repeat with the other eggs. You may need to work in two batches, depending on how big your pan is – the eggs need a little room between each other to fry properly.
- Cook for a minute or two, turning once, until the outside is a little crispy, the white is no longer jiggly and the yolk is still lovely and runny.
- Drain on paper towels and serve immediately.