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

"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