The French fried egg, not to be confused with the soft-boiled, breaded and fried egg, is simply a raw egg that is quickly dipped in oil at 160 ºC. Then we carefully collect the white on the yolk to prevent it from boiling. With its slightly veiled and liquid yolk, its golden and crisp white, it goes well with tomato puree, curry, Bordeaux or Béarnaise sauce. The Spanish use olive oil for frying, the Chinese shake scrambled eggs by folding them in half like crescents, and New Zealanders in the Waikato region preferred to use boiled eggs.
Ingredients (for 2 people): 6 eggs, 20 cl frying oil, 1 splash of olive oil and wine vinegar, 6 slices of belly, 200 g. cartridges or strips of green pepper roasted in the oven, fleur de sel and Espelette pepper.
Preparation: 5 minutes – Cooking: 10 minutes – Costs: * – Difficulty: *.
Progress: brown the ventrèche, put it in the oven heated to 80 ºC, then brown cartridges in the same frying pan with a splash of olive oil. Season and keep warm. Then to succeed with fried eggs like Auguste Escoffier, simply heat 20cl of oil at 160ºC in a small pan until lightly smoking, then slide a previously cracked egg into a small bowl. . With a wooden spoon, bring the yolk over so that it is enveloped, the egg white solidified by the sudden contact with the hot oil. After thirty seconds of boiling, drain carefully on absorbent paper and repeat for each egg.
Education: serve them immediately drizzled with a splash of vinegar with the stomach and cartridges.
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