Main ingredients 🥩
eggvegetable oil
Lim Sung-geun's Fragrant Frying-Style Fried Egg
A fragrant fried egg prepared in the style of Chinese cuisine, cooked by frying in oil to maximize the Maillard reaction.
🙋 Recommended for
- ⭐ Those seeking a crispy, savory topping to elevate the flavor of stir-fried rice or bibimbap
- ⭐ Home cooks who want to recreate the style of fried eggs from Chinese restaurants
Ingredients needed 🛒1 servings
- egg 1
- vegetable oil 1 tablespoon (generously)
Recipe 🍳
- Pour a generous amount of vegetable oil into a pan and heat it thoroughly.
- Once the oil reaches a high temperature where a slight haze begins to rise, tilt the pan to gather the oil to one side.
- Crack the egg into the gathered oil and cook it as if frying.
- To cook the yolk surface without flipping, use a spoon to ladle hot oil over the yolk while keeping the egg in place.
- Turn off the heat when the edges are golden and crisp.
- Heat a pan with a generous amount of oil until it starts to emit light smoke.
- Tilt the pan to collect the oil, then add the egg and fry it like a deep-fried item.
- Gradually pour hot oil over the yolk to achieve a golden-brown finish.
Cooking tips 💡
- Heating protein at high temperatures triggers the Maillard reaction, resulting in a slightly chewy texture and intensified savory aroma.
- Be cautious as oil may splatter during cooking.
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