Steve Wertz wrote:

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.