[{"data":1,"prerenderedAt":174},["ShallowReactive",2],{"guide-en-crispy-fried":3},{"id":4,"title":5,"body":6,"description":123,"extension":124,"meta":125,"navigation":169,"path":170,"seo":171,"stem":172,"__hash__":173},"guides\u002Fen\u002Fguides\u002Fcrispy-fried.md","Crispy fried",{"type":7,"value":8,"toc":114},"minimark",[9,14,27,31,42,51,61,77,93,102],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24],"ul",{},[18,19,20],"li",{},"1 large egg, refrigerated",[18,22,23],{},"2 tbsp neutral frying oil",[18,25,26],{},"A pinch of salt",[10,28,30],{"id":29},"method","Method",[32,33,38],"cook-step",{"cue":34,"diagram":35,"number":36,"title":37},"The oil shimmers without smoking.","heat","1","Heat the oil",[39,40,41],"p",{},"Warm the oil in a small frying pan over medium-high heat. Crack the egg into a cup and dry any water from your utensils.",[32,43,48],{"cue":44,"diagram":45,"number":46,"title":47},"The white bubbles and spreads into a lace-like edge.","pour","2","Add the egg",[39,49,50],{},"Lower the cup near the pan and slide in the egg, keeping your hand clear of the hot oil.",[32,52,58],{"cue":53,"diagram":54,"number":55,"title":56,"scene":57},"The white is opaque and the rim is golden.","baste","3","Baste the white","fried\u002Fbaste",[39,59,60],{},"Cook about 1–2 minutes. Lift the handle so the oil pools at the far edge, then spoon it over the thick white around the yolk until it puffs and turns opaque. Avoid pouring oil on the yolk itself.",[32,62,67,70],{"cue":63,"diagram":64,"number":65,"title":66},"A crisp rim surrounds a set white and soft yolk.","assemble","4","Drain and serve",[39,68,69],{},"Lift with a slotted spatula, let the oil drain, then season.",[39,71,72,76],{},[73,74,75],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.",[78,79,81,84,87],"guide-notes",{"title":80},"Equipment & heat",[10,82,80],{"id":83},"equipment-heat",[39,85,86],{},"Use an induction-compatible flat-bottomed pan on induction. Increase power in small steps, without boost. Gas can heat a wok, but use a flat-bottomed pan for induction or electric. Never let the oil smoke or add water to it.",[39,88,89,92],{},[73,90,91],{},"Nonstick:"," Use a pan rated for the required frying heat. This guide defaults to a seasoned or stainless pan.",[78,94,96,99],{"title":95},"Troubleshooting",[10,97,95],{"id":98},"troubleshooting",[39,100,101],{},"If the rim burns before the white sets, reduce the heat and baste the white sooner. A pale, oily egg needs hotter oil at the start, not a longer soak.",[78,103,105,108,111],{"title":104},"About this version",[10,106,104],{"id":107},"about-this-version",[39,109,110],{},"This is an oil-fried style. It is different from a pale butter-fried sunny-side-up egg.",[39,112,113],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":115,"searchDepth":116,"depth":116,"links":117},"",2,[118,119,120,121,122],{"id":12,"depth":116,"text":13},{"id":29,"depth":116,"text":30},{"id":83,"depth":116,"text":80},{"id":98,"depth":116,"text":95},{"id":107,"depth":116,"text":104},"A blistered, lacy white around a bright, soft yolk.","md",{"slug":126,"family":127,"region":128,"aliases":129,"texture":130,"difficulty":133,"prep":116,"cook":134,"wait":115,"servings":36,"tools":135,"equipment":141,"nonstick":149,"related":150,"art":154,"photo":115,"status":155,"sources":156,"plain":169},"crispy-fried","Pan techniques","Everyday technique",[],[131,132],"Crispy","Runny","Easy",3,[136,137,138,139,140],"Seasoned carbon-steel, cast-iron or stainless frying pan","Long-handled spoon","Splatter guard","Slotted spatula","Small cup",[142,145,147],[143,144],"induction","steel",[146,144],"gas",[148,144],"electric","Use a pan rated for the required frying heat. This guide defaults to a seasoned or stainless pan.",[151,152,153],"sunny-side-up","butter-basted","khai-jiao","crispy","Researched",[157,160,163,166],{"title":158,"url":159},"American Egg Board — frying and basting eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-make-fried-eggs\u002F",{"title":161,"url":162},"Pailin Chongchitnant — Thai omelette","https:\u002F\u002Fhot-thai-kitchen.com\u002Fthai-omelette\u002F",{"title":164,"url":165},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":167,"url":168},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fcrispy-fried",{"title":5,"description":123},"en\u002Fguides\u002Fcrispy-fried","371vvqbRtPU1GVQVJrH2nIr26prV3OvHjgsuG5-eLok",1791403720710]