Today's experiment: What happens when you deep-fry an egg?
It's dramatic: Splatter, sputter, crackle. It's done in less than 10 seconds. It was not pretty.
Why the hell did I even try? Well, because sometimes you've got to break a few eggs when you're experimenting. I already had a pot of oil going.... for my chocolate fried pies. Yes, they're as good as they sound. I've made them twice now and dang, it makes me nostalgic for the South. Where, by gum, they know how to deep-fry.
It drives me crazy to hear the fat police bashing deep-frying when bacon-wrapped-bacon is on menus or pork belly or mac-and-cheese. When done correctly, deep-frying isn't as bad as its made out to be. Besides, I walked five miles today, mostly in my kitchen. From the fridge to the counter to the sink and to the stove and back again.
Anyway, I wouldn't recommend deep-frying a plain old egg. But put some meat and breading around it and you've got Scotch eggs. The perfect pub grub?
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