On Sun, 07 Dec 2003 12:31:21 -0600, 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

I have had eggs that were hardboiled, then had sausage meat psked around
them. They were deep fried and were wonderful.

--
JakeInHartsel

"Glenn Jacobs" wrote in message
...


I have had eggs that were hardboiled, then had sausage meat psked around
them. They were deep fried and were wonderful.

--
JakeInHartsel

Scotch eggs. Very different from deep frying a hard-cooked egg on its own.

On an Asian note, the very first time I ever had Scotch eggs was in Japan.
They were a staple on the school lunch menu at the school I worked at. At
first I though, "Gross!" because of my dislike for hard-boiled eggs, but
then I began to like them. Sometimes I even crave them.

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

Glenn Jacobs wrote:

On Sun, 07 Dec 2003 12:31:21 -0600, 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

I have had eggs that were hardboiled, then had sausage meat psked around
them. They were deep fried and were wonderful.

--
JakeInHartsel

those are Scotch eggs. Also tasty!

"Rona Yuthasastrakosol" wrote
On an Asian note, the very first time I ever had Scotch eggs was in Japan.

what are they called? sugocho tamago? sugocho egasu?? or did they drop
the "scotch" part and called it a-ge... something or other?

"Tippi" wrote in message
om...

what are they called? sugocho tamago? sugocho egasu?? or did they drop
the "scotch" part and called it a-ge... something or other?

I think it was sukotchu (su+ko+chisai tsu+chi+chisai yu) eggu. I should
have kept some of my school menus. I used to love getting the new ones and
figuring out which were going to be good lunch days, and which were going to
suck.

rona
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"Tippi" wrote in message
om...
"Rona Yuthasastrakosol" wrote
On an Asian note, the very first time I ever had Scotch eggs was in
Japan.

what are they called? sugocho tamago? sugocho egasu?? or did they drop
the "scotch" part and called it a-ge... something or other?

Scotch Eg-u All flat no accent. Fairly common in obento (lunch box) using
minced beef.

Dimitri