I'd be afraid they would explode and splatter grease.
Wayne

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.

"Arri London" wrote in message
...


They are called 'mother-in-law' eggs I think. It wouldn't take long so
no reason to have dry burnt egg.

Son-in-law eggs? There's a Thai dish that goes by that name and it involves
eggs, but I don't remember them being deep-fried. I think it's hard-boiled
eggs braised with pork. I can't remember because it's one of those things I
never liked (I have a dislike for hard-boiled eggs) so I stayed away
whenever my dad cooked it for my mom (she used to get cravings for it, but
he didn't).

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

"Steve Wertz" wrote in message
...
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

Oh great, just when I finally stopped thinking about how good those scotch
eggs are at Texas Renfaire you got me wanting them again. :-)

--
Catbird

"Oh-oh, her schizo is about to phrenia" - Bob Hope

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.

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.

My wife loves this (minus the sriracha). She always wants me to make
fried eggs on rice, or scrambled eggs on rice with oyster sauce.

--
Dan

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?

Sqwertz wrote:

I'm reading a book.

Quit lying, you're looking at the pictures.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

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.


As I said in a previous post, I saw deep pried eggs just a few weeks ago
and had a taste. They don't have to be overcooked to be deep fried. Have
you never tried deep fried ice cream? It comes out of the deep fryer with
a nice crisp coating, but the inside is still frozen.

On Mon, 08 Dec 2003 16:18:03 -0600, Steve Wertz
wrote:

On 08 Dec 2003 18:01:55 GMT, (PENMART01) wrote:

Sqwertz wrote:

I'm reading a book.

Quit lying, you're looking at the pictures.

Anybody wanna buy a kook? I've got extras.

-sw

No, but thanks. You two are enough.

David

On Mon, 08 Dec 2003 16:46:11 -0600, Steve Wertz
wrote:

Ah - yes, Another one of my stalkers speaks up (even though he claims
I'm killfiled).

Nah, that was another hard drive. I've been reading you for a while,
since. Stalker? I don't think so.

Shouldn't you be out making tamales, or somthing?

You wrote about riding the Greyhound from Austin to San Antonio for
the tamalada. Obviously you didn't.
But yes, I've made my tamales for the holidays.

-sw

David

David wrote:
But yes, I've made my tamales for the
holidays.

Yum! What type? Pork? How about sending me a 1/2 doz?

"Dan Logcher" wrote in message
...
Steve Wertz wrote:
Breakfast: Scrambled eggs with oyster and sriracha sauces.

My wife loves this (minus the sriracha). She always wants me to make
fried eggs on rice, or scrambled eggs on rice with oyster sauce.

Mmmm, I love this, too. Or I make a very plain omelette, with scallions and
sometimes Chinese sausage, to go over the rice and under the oyster sauce.
Delicious easy dinner, too.

-Amalia

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!***