A deep fried egg is an egg dish consisting of an egg that has been deep fried. Sometimes the dish is prepared only using the egg yolk, which is referred to as deep fried egg yolk. [1] Various types of eggs can be used, such as chicken, duck and quail eggs. The dish is sometimes served alone, and is also used as an ingredient for various dishes. Sometimes also pre-cooked eggs are breaded and deep fried.
A typical deep fried egg preparation is to crack the eggs directly into a container of heated cooking oil and then continuously spooning the egg white around the yolk to keep the yolk covered. [2] [3] Another method involves using two cooking spoons to continuously roll the egg in the oil after the egg white spooning process, which can assist in creating a consistent shape and coloration. [4] As the egg cooks, the egg white transforms into a crunchy, hardened crust that surrounds the egg yolk. [2] It is sometimes seasoned, such as with salt and pepper. [3]
Deep fried egg yolk is sometimes prepared using breading on the yolk, which is then deep fried. [1] When breaded, the surface of the dish is crunchy, and the interior can be molten, soft and creamy. [1] This is sometimes served as an appetizer. [1]
Using pre-cooked eggs, such as poached or boiled eggs, [5] [6] [7] they also sometimes are coated in breading before the deep frying. [8]
All variants can be either served as a meal in its own right or used as an ingredient or side dish, e.g. as topping on a salad. [9]
Deep fried eggs are an ingredient in the Indonesian dish balado tahu telor, which consists of deep fried eggs, deep fried tofu and chili peppers. [6]
The deep fried egg is a popular dish in Asia. [10] Tokneneng is a tempura-like Filipino street food made by deep-frying annatto-dyed orange batter covered hard-boiled chicken or duck eggs. [11] [12] Kwek-kwek is a Filipino street food consisting of orange-battered and deep fried quail eggs. [12]
Deep fried balut consists of a fertilized developing egg embryo that is boiled with the shell on and then deep fried. [13] [14] It is sometimes served on a stick in the Philippines. [13]
Son-in-law eggs (Thai: kai look keuy) is a Thai dish prepared using deep fried hard boiled eggs and a sweet and sour caramel sauce. [15] [16] It is a relatively common street food in Thailand. [16] In Thai folklore, some sources state [lower-alpha 1] that the dish is served as a warning to a mother's son-in-law who is mistreating his wife, or as a warning to a future son-in-law to not mistreat his wife, in which the dish is served to the son-in-law, with the eggs symbolically representing fried testicles. [15] [lower-alpha 2]
Prepared deviled eggs can be deep fried and served as a hot dish, too. [18]
Preparation of this dish can be "rather dangerous", [7] because when raw cracked eggs are dropped into hot oil, the oil can significantly erupt and splatter onto the cook or onto a hot stove burner, [4] causing serious burns and potentially a fire as well. [7] Preparing the dish using pre-cooked poached eggs that are well-drained of water can be a safer means of preparation. [7]
An omelette is a dish made from eggs, fried with butter or oil in a frying pan. It is a common practice for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat, cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.
A fried egg is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and fried. They are traditionally eaten for breakfast in many countries but may also be served at other times of the day.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
A Scotch egg is a boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried.
Carbonara is a pasta dish made with eggs, hard cheese, fatty cured pork, and black pepper. The dish took its modern form and name in the middle of the 20th century.
Scrambled eggs is a dish made from eggs stirred, whipped, or beaten together typically with salt, butter, oil, and sometimes other ingredients, and heated so that they form into curds.
Balut is a fertilized developing egg embryo that is boiled or steamed and eaten from the shell. It is commonly sold as street food most notably in the Philippines, Cambodia and Vietnam. The term comes from the Filipino language.
A rissole is a small patty enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entrée, main course, or side dish.
Deviled eggs, also known as stuffed eggs, Russian eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe, North America and Australia.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Tea egg is a typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, and sauce or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. Commonly sold by street vendors or in night markets in most Chinese communities throughout the world, it is also served in Asian restaurants. Although it originated from China and is traditionally associated with Chinese cuisine, other similar recipes and variations have been developed throughout Asia. Tea eggs originated in Zhejiang province as a way to preserve food for a long time but are now found in all provinces.
Quail eggs are a kind of eggs as food, eaten and considered a delicacy in many parts of the world, including Asia, Europe, and North America. In Japanese cuisine, they are sometimes used raw or cooked as tamago in sushi and often found in bento lunches.
A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden.
Cuchifritos or cochifritos refers to various fried foods prepared principally of pork in Spanish and Puerto Rican cuisine. In Spain, cuchifritos are a typical dish from Segovia in Castile. The dish consists of pork meat fried in olive oil and garlic and served hot. In Puerto Rico they include a variety of dishes including morcilla, papas rellenas, and chicharron, and other parts of the pig prepared in different ways. Some cuchifritos dishes are prepared using plantain as a primary ingredient. Cuchifritos vendors also typically serve juices and drinks such as passionfruit, pineapple, and coconut juice, as well as ajonjolí, a drink made from sesame seeds.
Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.
Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Central America, the tropical region of northern South America and the Caribbean countries like Haiti to Cuba and in many parts of Southeast Asia and Oceania, where fried snacks are widely popular. In Indonesia it is called gorengan. It is called ojoko in Igbo in South East Nigeria, and dodo in Yoruba in South West Nigeria, otherwise known as simply fried plantain in other parts of Nigeria. Kelewele is a fried spicy plantain or can be fried as a side dish for Red Red and fish stew in Ghana.
Century eggs, also known as Alkalized or Preserved Egg, are a Chinese egg-based culinary dish made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the processing method.
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fish balls.
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