With the exception of hard boiled eggs and poached eggs, most eggs are cooked using a container of some kind and oil?

With the exception of hard boiled eggs and poached eggs, most eggs are cooked using a container of some kind and oil of some variety (lard, butter, margarine, Pam, olive or whatever) to acheive the end result, whether it's scrambled, over whatever or sunny side up. So, my question s this - has anyone tried the next logical progession in this stream and actually deep fried an egg ut of the shell? If so, how did it look and taste?

If not, how do you think it would cook, look and taste? Do you think it would just sit on the surface of the oil and you could skim it off when it was done? Or would you need to catch it as it sank to the bottom of the vat?

Comments? Opinions? Thoughts?

If you're going to use the report abuse button, please pass this question by; censorship not welcome here, only the free flow of ideas and information.187 questions to go to level up... Asked by Schelli 24 months ago Similar questions: exception hard boiled eggs poached cooked container kind oil Food & Drink > Cooking.

Similar questions: exception hard boiled eggs poached cooked container kind oil.

I had never even thought of this until..... I saw that Jacques Pépin doing this on his show Jacques Pépin Celebrates on an about Mother's Day Brunches . I had never even heard of anything like it. He deep-fried the eggs just same way you would poach eggs, but he use 350 degree oil instead of simmering water.

He heated the oil in a shallow skillet the oil came almost right up to the edge of the pan. He then broke one cold egg (because cold eggs have stiffer whites) gently into the oil, and use two wooden spoons to pull the white around the yolk, the same way you would if you were poaching it . Jacques served his eggs on top of sauteed red peppers and eggplant.

This really had no appeal for me so I have never tried it. However I have tried deep fried poached eggs. Yeap, you poach the egg first then bread it and fry it.

I came across it on this blog called When Harry Met Salad. It looked do good I had to try it. It was great!

Not something you would do all the time, but if you want to impress company this will do it. Tell me that doesn't look good. Makes me wish I had some spinach in the fridge right now..

Probably best not to try it. From the way the edges of fried eggs bubble up and get hard, I would think that a deep fried egg would be unappetizing at best, and dangerous at worst. The water content has to be very high, and I would expect that a raw egg dropped in hot oil would likely explode, much the same as it would if you threw a shotglass full of water into it.

If you’re very curious, I’d recommend pan frying an egg in oil until all the water has gone from it. Or, next time you deep fry something, scramble an egg and try adding just a teaspoon to the oil.

1 Generally, you wouldn't want to deep fry an egg. Deep frying is great for cooking very, very quickly, but eggs don't respond well to rapid cooking. They overcook quickly and become tough.

I do have recipes, however, from old cookbooks (like, 17th century) that call for poaching an egg in fat. The fat isn't hot enough to deep-fry; it's actually closer to the temperature used to poach in water. That cooks it gently; in fact, even more gently than poaching at the same temperature because the specific heat of fats is lower than the specific heat of water.(Hot fats often do more damage than hot water, however, because the fat gets hotter than the water does without evaporating.)(I haven't seen that in any recent cookbooks.

Perhaps it's just because it's so expensive: it requires a LOT of butter. It's also ridiculously fatty, but it's not as bad as a Hardees Monster Thickburger. Maybe we should revive it.

)If you tried that with deep fat at 350 degrees, the egg would cook almost instantly. It might even tear itself apart as the steam released so quickly, leading to a very unappetizing result. The only recipe I know of that calls for deep-frying eggs is the Scotch egg.

But there, the egg is already cooked (hard-boiled) and the frying is to cook the outer crust of sausage and brown the bread crumbs on the outside. I should point out that your cholesterol just rose 20 points simply by reading that..

Generally, you wouldn't want to deep fry an egg. Deep frying is great for cooking very, very quickly, but eggs don't respond well to rapid cooking. They overcook quickly and become tough.

I do have recipes, however, from old cookbooks (like, 17th century) that call for poaching an egg in fat. The fat isn't hot enough to deep-fry; it's actually closer to the temperature used to poach in water. That cooks it gently; in fact, even more gently than poaching at the same temperature because the specific heat of fats is lower than the specific heat of water.(Hot fats often do more damage than hot water, however, because the fat gets hotter than the water does without evaporating.)(I haven't seen that in any recent cookbooks.

Perhaps it's just because it's so expensive: it requires a LOT of butter. It's also ridiculously fatty, but it's not as bad as a Hardees Monster Thickburger. Maybe we should revive it.

)If you tried that with deep fat at 350 degrees, the egg would cook almost instantly. It might even tear itself apart as the steam released so quickly, leading to a very unappetizing result. The only recipe I know of that calls for deep-frying eggs is the Scotch egg.

But there, the egg is already cooked (hard-boiled) and the frying is to cook the outer crust of sausage and brown the bread crumbs on the outside. I should point out that your cholesterol just rose 20 points simply by reading that.

2 I've never tried putting a whole egg in a deep fryer. I think the shell might fracture, crack into pieces. It mmight even blow up if the shell cracks.

You can cook other foods...french fries, meats, because as the liquids are vaporized they are not contained and are able to excape slowly. But containing the liquid in a shell....would the steam pressure within the confined shell become enough to virtually explode.

I've never tried putting a whole egg in a deep fryer. I think the shell might fracture, crack into pieces. It mmight even blow up if the shell cracks.

You can cook other foods...french fries, meats, because as the liquids are vaporized they are not contained and are able to excape slowly. But containing the liquid in a shell....would the steam pressure within the confined shell become enough to virtually explode.

3 Generally, the egg is so flavorless that deep frying it would leave the thing so tasting of the oil it was in that I can't imagine it'd be pleasant.

Generally, the egg is so flavorless that deep frying it would leave the thing so tasting of the oil it was in that I can't imagine it'd be pleasant.

" "Hard Boiled Eggs... when done do you immerse them in cold water to prevent the shell from sticking when peeling?" "how to make hard boiled eggs" "metallic reaction caused by hard-boiled eggs. " "How do you stop dyed easter hard boiled eggs from sweating?

How do I make hard boiled eggs that are easy to peel, 100% of the time, sometimes the shells stick, sometimes they don't.

Metallic reaction caused by hard-boiled eggs.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.