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

Yes, I've done it for and Indonesian dish called
"son-in-law eggs". They get a little crisp but don't
stay crisp that long. Maybe if you cooked them longer.
My recipe cooks them until they are a nice golden
brown. They are then served in a spicy sauce so that
also de-crisps them.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?