Jacques & Claudine Pépin: Deep-Fried Eggs

Jacques and Claudine Pépin cook Deep-Fried Eggs at the 2011 Food & Wine Classic in Aspen.

Jacques and Claudine Pépin cook Deep-Fried Eggs at the 2011 Food & Wine Classic in Aspen.

Read the transcript of this video
Maybe I can do a fried eggs now. This is oil. You up the oil about, well, I don't know about 300, 325 degrees. Something like this. I mean, definitely we used to do that in Paris years ago and the egg doesn't truly absorb [UNKNOWN] This is how the Chinese look with the chopsticks. There's a bit of moisture in the chopstick, in the wood, so they look at the temperature of the oil this way. You break the eggs in there and you want to bring that up right away because the white Will spread out all over. Okay, but now by the time when it hold together like that, that fine. But you should serve that with a broiled tomato, a mushroom, bacon. Oh, now it's getting to the right temperature, but it has to brown nicely. All right, so, then I'm going to take this one out. And I just wanted to show you again, that the egg like this should be. [BLANK_AUDIO] In the center, just like a poached egg. [APPLAUSE]
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Jacques & Claudine Pépin: Deep-Fried Eggs


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