My mother used to make this for me when I was a boy. Growing children seem to like their eggs greasy.
Photos: 1997/02/09, Made on: 1997/05/06

Reference books: none
When the white starts to go brown, take it off the pan promptly. It's best eaten immediately after cooking, when the outside of the white is crispy and the yolk is nicely done. (The taste is completely different to a poached egg.)

Don't let the yolk harden. Be careful of the spitting oil.

Ingredients serves: 1

  • 1 egg
  • Vegetable oil

Cooking time

Deep fry

Use fresh, clean oil to fry. Pour the shallow oil into a pan. Don't pour it deeply, (If you do that the egg might sink, and it'll be hard to keep the shape). The oil should just cover the egg.

Using cooking SAIBASHI(Cooking chopsticks) to measure the temperature. SAIBASHI are a traditional Japanese cooking tool, made from wood, and are longer than Hashi(plain chopsticks), which are used for eating. Put the SAIBASHI in the heated oil. When air bubbles rises from the SAIBASHI, it's time to fry. Temperature is about 165-170 C(330-340 F).

Break an egg directly into the oil. If you're worried about breaking the egg, put it in a small bowl so as not to mix the yolk and the white.

I broke the egg with my right hand and took the photographs with my left. It was a tricky job.

To prevent the white spreading put into the oil and pull it over the white.

Only cook 1 egg at a time.

Contents copyright 1997 Mitsuo Sugawara
Translater: PB