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.


I saw deep fried eggs for the first time just over two weeks ago. We were
dining at the restaurant where my nephew cooks and my wife's meal came
with a deep fried egg as a garnish. Well, more than a garnish because it
was quite edible. The result was more like a soft boiled egg. The next
time I see him I will ask how he did them.