Start Your Morning With Fried Eggs

Just when I think I’m done experimenting with scrambled eggs, I come across a new (to me) preparation and am once again amazed at the versatility of this ingredient. Although I usually prefer soft scrambled eggs with custard, I recently learned about telur gulun , an Indonesian egg kebab made with deep-fried eggs.

They are the complete opposite of my favorite soft scrum and they are incredible. The scrambled eggs are stirred and poured into a squeeze bottle, then added in a thin stream to the hot oil, forming thin, crispy yet tender ribbons of egg, which are then wrapped around a skewer. I didn’t trust myself enough to try wrapping the eggs, so I left the eggs to fry – my creation was more of a savory egg funnel cake.

If that sounds good to you, you’re right. If you want to cook them, start by heating the oil to deep-frying temperature (350-375℉). A high-temperature, neutral oil (like vegetable oil) works best, but I wasn’t comfortable with it, so I used a mixture of olive oil and bacon fat. (I need to go shopping.) Mix a few eggs in a jar and season them to your liking; I used salt, white pepper and MSG. You can then bottle the eggs or pour them into the oil through a slotted spoon (look for one with lots of holes rather than slits).

The eggs puff up and crisp up, creating a golden crispy layer on the bottom while the top layer remains nice and tender. Using a large spatula, transfer to a plate, then flip and serve crispy side up, with salt, green onions and a dollop of sour cream. (Sour cream is technically optional, but delicious, and I bought a three-pound tub at Costco and added it to everything.)

Deep Fried Eggs (Claire Style)

Ingredients:

• 2 eggs
• 2 large pinches of salt
• 1 pinch monosodium glutamate
• 1 pinch white pepper
• Oil
• Puff salt, sour cream and green onions for finishing.

Add the eggs and seasonings to the jar, seal it and shake vigorously. Heat about an inch of oil in a medium skillet over high heat until it reaches 350 to 375℉.

Hold a metal slotted spoon over the oil and pour the eggs through the slotted spoon. Let them fry for a few minutes until the bottoms are golden brown and the eggs are still intact, then remove from the pan using two metal spatulas. Transfer to a plate, then invert onto a second plate, crispy side up. Finish the dish with salt, a dollop of sour cream and garlic. You can also use a crispy egg tart as a wrap if you’re trying to keep things low-carb but are overlooking the texture of the carbs.