Buzz
These deep-fried eggs are a complete departure from my usual soft scramble, and they are absolutely delicious. The eggs are first scrambled and placed into a squeeze bottle, then carefully drizzled into hot oil, forming delicate, crispy, yet tender ribbons of egg that are wound around a skewer. I wasn’t quite brave enough to try the skewering myself, so I let the eggs fry flat, resulting in a savory, eggy version of funnel cake.
If this sounds tempting, you’re absolutely right. To make them, heat some oil to deep-frying temperature (350-375℉). The best choice is a high-heat neutral oil (like vegetable oil), but when I was low on stock, I improvised with a blend of olive oil and bacon fat. (Looks like I need to go shopping.) Scramble some eggs in a jar, seasoning them to taste with salt, white pepper, and MSG. Then, transfer the eggs into a squeeze bottle or pour them into the hot oil through a skimmer (make sure it has plenty of holes rather than slots).
Start your morning right with crispy, deep-fried scrambled eggs—an entirely new take on an old favorite.
The eggs will puff up and fry, forming a golden, crispy layer at the bottom, while the top stays soft and tender. Use a large spatula to transfer it to a plate, then flip it over to serve, with the crispy side facing up. Finish with a sprinkle of flaky salt, fresh chives, and a dollop of sour cream. (Though optional, the sour cream is delicious, and I picked up a huge three-pound tub from Costco that I've been adding to everything.)
Deep-fried scrambled eggs (Claire's special style)
Ingredients:
2 eggs
2 large pinches of salt
1 pinch of MSG
1 pinch of white pepper
Oil
Flaky salt, sour cream, and chives for garnish
Place the eggs and seasonings in a jar, close the lid, and shake vigorously. Heat about an inch of oil in a medium frying pan over high heat, bringing it to a temperature between 350℉ and 375℉.
Hold a metal skimmer above the oil and carefully pour the eggs through it. Allow them to fry for a few minutes until the underside becomes golden and the eggs remain intact. Once done, use two metal spatulas to lift them out of the pan. Place them on a plate, then gently flip them onto a second plate so the crispy side is facing up. Garnish with flaky salt, a dollop of sour cream, and chives. If you're aiming for a low-carb option but miss the texture of carbs, you can use the crispy egg cake as a wrap instead.
