[Sca-cooks] A message for the silly season....

[Volker Bach]

Am Sonntag, 6. August 2006 02:51 schrieb Caointiarn:
> Here is a question for the silly season:  What happens when an egg is "deep
> fried" in it's shell?
> Instead of immersing it on boiling water for hard cooked, it's immersed in
> boiling oil?

At the right temperature, eggs can explode quite spectacularly, so it's not 
the kind of experiment I'd care to try (I had one blow up on me while baking 
in the ashes and it sounded like fireworks). On the other hand I'm not sure 
there will be a major problem if the egg just cracks because once raw egg 
gets in contact with hot oil, it will immediately congeal. Of course that's 
still a lot of boiling up, so you'd best do it in a very high pot.  

Other question: you can poach raw egg in boiling water. Any ideas what happens 
if you deep-fry egg, either beaten or 'whole' (slide it from a spoon 
chef-style)?

Giano


		
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