I couldn't help myself. A deep Fried Egg

Warped04 · Jan 20, 2011

So,

I just couldn't help myself at work the other day. I had to do it. I had to deep fry an egg.

Man, it was good. I just keep trying to come up with specials for me to put it on.

agodfrey11 · Jan 20, 2011

im not sure how you did that without the shell and kept the shape. Did you boil it first? Do explain....

ultravista · Jan 20, 2011

Did you wrap it in bacon before deep frying it? Everything is better with bacon ...

jonp9576 · Jan 20, 2011

ultravista said:
Did you wrap it in bacon before deep frying it? Everything is better with bacon ...

If you wrap it in bacon first, you have a breakfast sandwich. And i'll buy it

ultravista · Jan 20, 2011

mmm .. deep fried bacon wrapped egg ...

Warped04 · Jan 20, 2011

agodfrey11 said:
im not sure how you did that without the shell and kept the shape. Did you boil it first? Do explain....

Yes, you must boil it, but since you want to end up basically with a soft boiled egg, you must go way, way under. Basically you have to just set the outside of the white.

ultravista said:
Did you wrap it in bacon before deep frying it? Everything is better with bacon ...

Now, there's an idea...I'm going to have to try that for sure!

adivito · Jan 20, 2011

Just go all out and make a Scottish egg.

brrman · Jan 20, 2011

oooohhh scottish eggs!!!

TheCarnie · Jan 20, 2011

i just googled scottish eggs, and now i know what i'll be having for dinner on sunday. That sounds amazing!

strat_thru_marshall · Jan 20, 2011

Is that panko? Yum.

Heres your special: 2 deep fried eggs served with cheesy dipping sauce $8.

Are you a pro chef?

ChshreCat · Jan 20, 2011

Now, scotch eggs with runny yolks. You might have something there!

Warped04 · Jan 20, 2011

strat_thru_marshall said:
Are you a pro chef?

I'm a line cook. Did I go to culinary school. Yes. Do I call myself a chef? No. There's one chef in my kitchen and that's my chef. He's my mentor, and I've been working for him since I got out of culinary school, but I've been in the business for most of my life.

ChshreCat said:
Now, scotch eggs with runny yolks. You might have something there!

I'm thinking the same thing.

IrregularPulse · Jan 21, 2011

God yes to Scottish eggs. I was intro'd a few years ago at a brew pub in Indiana. So good.

weirdboy · Jan 21, 2011

OK, seriously. How the hell did you do that?

Soft boiled followed by blanching (maybe sticking in the freezer?) and then a quick fry?

Warped04 · Jan 21, 2011

You can't soft boil them. It's like a really light boil. I'd love to give my time out, but I'm still working on pushing it. The more time you boil it the easier it is to peel, but less chance you have to get a runny yolk after breading and frying. I'll give you my time when I get it down (it's only my second attempt). Plus at the restaurant our burners have just a ton more btu's than at home (I can boil at 400 degrees in a tilt skillet if I have too), so even if I gave my boiling time it wouldn't do any good (I think). You just have to experiment. I'll tell you right now, I'm under 4 minutes in the boiling water.

Then shock it in ice water, peel it, bread it and deep fry it.

The beautiful thing about it is, the egg is so perfect that it doesn't get greasy because the white protect it.

Homercidal · Jan 21, 2011

That looks amazing! I wonder if you could add crumbled bacon to the breading....

dataz722 · Jan 21, 2011

Warped04 said:
You can't soft boil them. It's like a really light boil. I'd love to give my time out, but I'm still working on pushing it. The more time you boil it the easier it is to peel, but less chance you have to get a runny yolk after breading and frying. I'll give you my time when I get it down (it's only my second attempt). Plus at the restaurant our burners have just a ton more btu's than at home (I can boil at 400 degrees in a tilt skillet if I have too), so even if I gave my boiling time it wouldn't do any good (I think). You just have to experiment. I'll tell you right now, I'm under 4 minutes in the boiling water.

Then shock it in ice water, peel it, bread it and deep fry it.

The beautiful thing about it is, the egg is so perfect that it doesn't get greasy because the white protect it.

The equipment you use will make no difference on the time. There is no way possible that you are boiling at 400 degrees unless whatever you are doing it in can hold pressure in excess of 5000 psi.

Mischief_Brewing · Jan 21, 2011

WD~50 (a crazy restaurant in NYC) does an eggs benedict with deep fried hollandaise sauce. They use liquid nitrogen to freeze the sauce then deep fry it. It's incredible!

Found an article about it: http://www.npr.org/templates/story/story.php?storyId=112334453&ft=1&f=1007

dataz722 · Jan 21, 2011

WD50 is on my top 10 lists of restaurants I want to try in my life.

brrman · Jan 21, 2011

IrregularPulse said:
God yes to Scottish eggs. I was intro'd a few years ago at a brew pub in Indiana. So good.

Was that in Indianapolis? I have had them at Barley Island in Broadripple, but I they have only been in that location for 3 years... (yes they were damned good)

azscoob · Jan 21, 2011

I gotta try a few of these! maybe a dip in some pancake or corndog batter, all in one breakfast!

I just made a few of my smoked and deviled scotch eggs a couple weeks ago, I always get a bit sad when I eat the last one.

passedpawn · Jan 21, 2011

Very cool.

Warped04 · Jan 28, 2011

dataz722 said:
The equipment you use will make no difference on the time. There is no way possible that you are boiling at 400 degrees unless whatever you are doing it in can hold pressure in excess of 5000 psi.

I didn't mean to imply that I could boil water at 400 degrees, but the water does behave differently.

Chipman · Jan 28, 2011

Scottish eggs are so amazingly good! Especially for breakfast with a nice big stout

Myrdhyn · Jan 31, 2011

Warped04 said:
I didn't mean to imply that I could boil water at 400 degrees, but the water does behave differently.

No it doesn't. Unless you're changing the pressure, as has been stated earlier in the thread. The *only* difference you have (again unless using a pressure vessel) is that you can pour on so many BTUs that you don't really have to worry about bounce back when adding stuff to the pot.

ChefJoeR · Feb 8, 2011

We did a soft poached fried egg on top of a ceasar. It's a travesty considering the type of restaurant I am in, but we did it our way. We used the recipe for egg poaching the momofuko book by david chang (gotta be one of the best chefs out there). We rolled in our in house baked grissini crumbs (basically think of a onion and cheese bread stick) and fried for about 20-30 seconds. Many possibilities now....

SaltyHog · Feb 11, 2011

Ive been doing these slow poached eggs momofuku style for our crazy busy brunch service. It was a life saver! We just crack a couple of them into hot water for a minute and serve em up on eggs Benny etc. We do about 200 of them at once in a huge pot and if we have left over I'll deep fry them and put em on a steak. Really good!

Madinaman · Feb 15, 2011

Actually, we use an immersion circulator and cook the eggs at a low, constant, temperature to get eggs where the white is cooked and the yolk is not. Then, you can use your sausage and panko to surround the egg, fry it, and then probably serve with with a whole grain mustard, malt vinegar, and beer vinegarette. I have also done them where you make a sausage round with a biscuit cutter and bulk sausage meat, then use a smaller one to cut out the center, sear on one side, flip, then drop an egg in for sunny side up style. Both give great results.

I couldn't help myself. A deep Fried Egg

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