Crispy Fried Egg
Crispy Fried Egg
For best results, use a wok or small saucepan, and cook the eggs one at a time.
- vegetable oil
- egg (as many as you like, though it is easier to cook one at a time)
You also need
- wok or small skillet pan to minimize oil wastage
- Carefully crack the egg into a small bowl without breaking the yolk.
- Add enough oil to cover a thin layer of the wok or skillet.
- Heat oil on medium heat, until small bubbles gather immediately when a bamboo chopstick is inserted into the oil.
- Carefully lower the egg into the oil. The egg will start to splutter and bubble quite rapidly, so it’s a good idea to stand back for a while. As soon as the edges are crisp (it should take only about a minute or so), turn off the heat. Gently scoop some hot oil directly onto the yolk if you want a thin film to cover the yolk, but don’t over-do this otherwise the yolk will be set and no longer runny. Remove the crispy fried egg with a spatula. Eat it on its own (seasoned with salt and pepper, if preferred) or serve with fried rice or noodles.
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Woah…violent splattering of oil ah! Hahaha, you control it well. :) Seems the oil needs to be hot too.
I love fried egg with runny yolk. I do that quite often. Typically, my edges turned out not as crispy (and brown) as yours, but I am contented with runny yolk.
P.S Read in instagram that you just recovered from a cold/flu. Hope you are ok. Take care.
Thanks dear, I’m better now. In the midst of recuperating from a 100-day cough XD
I know what you mean. I only do my fried egg this way when I have the mood to cook or a serious craving to satisfy .. But runny yolk, is a MUST :)
May I know what kind of pan you are using? Korean pan? Looks interesting.
Yes, this is a Korean pan. The brand is K-Art and I bought it from Robinsons Raffles Place :)
I love this style of fried egg and yes that splattering is scary but the reward is awesome.
Best of both worlds: crispy aromatic whites and runny oozy yolk.
That’s a perfect crisp sunny sideup!