[{"data":1,"prerenderedAt":168},["ShallowReactive",2],{"guide-crispy-fried":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":124,"description":125,"difficulty":126,"equipment":127,"extension":135,"family":136,"meta":137,"navigation":138,"nonstick":139,"path":140,"photo":116,"prep":117,"region":141,"related":142,"seo":146,"servings":38,"slug":147,"sources":148,"status":158,"stem":159,"texture":160,"tools":163,"wait":116,"__hash__":167},"guides\u002Fguides\u002Fcrispy-fried.md","Crispy fried",[],"crispy",{"type":9,"value":10,"toc":115},"minimark",[11,16,29,33,44,53,62,78,94,103],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26],"ul",{},[20,21,22],"li",{},"1 large egg, refrigerated",[20,24,25],{},"2 tbsp neutral frying oil",[20,27,28],{},"A pinch of salt",[12,30,32],{"id":31},"method","Method",[34,35,40],"cook-step",{"cue":36,"diagram":37,"number":38,"title":39},"The oil shimmers without smoking.","heat","1","Heat the oil",[41,42,43],"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.",[34,45,50],{"cue":46,"diagram":47,"number":48,"title":49},"The white bubbles and spreads into a lace-like edge.","pour","2","Add the egg",[41,51,52],{},"Lower the cup near the pan and slide in the egg, keeping your hand clear of the hot oil.",[34,54,59],{"cue":55,"diagram":56,"number":57,"title":58},"The white is opaque and the rim is golden.","baste","3","Baste the white",[41,60,61],{},"Cook about 1–2 minutes. Tilt the pan away from you and spoon oil over the thick white, avoiding the yolk.",[34,63,68,71],{"cue":64,"diagram":65,"number":66,"title":67},"A crisp rim surrounds a set white and soft yolk.","assemble","4","Drain and serve",[41,69,70],{},"Lift with a slotted spatula, let the oil drain, then season.",[41,72,73,77],{},[74,75,76],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[79,80,82,85,88],"guide-notes",{"title":81},"Equipment & heat",[12,83,81],{"id":84},"equipment-heat",[41,86,87],{},"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.",[41,89,90,93],{},[74,91,92],{},"Nonstick:"," Use a pan rated for the required frying heat. This guide defaults to a seasoned or stainless pan.",[79,95,97,100],{"title":96},"Troubleshooting",[12,98,96],{"id":99},"troubleshooting",[41,101,102],{},"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.",[79,104,106,109,112],{"title":105},"About this version",[12,107,105],{"id":108},"about-this-version",[41,110,111],{},"This is an oil-fried style. It is different from a pale butter-fried sunny-side-up egg.",[41,113,114],{},"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":116,"searchDepth":117,"depth":117,"links":118},"",2,[119,120,121,122,123],{"id":14,"depth":117,"text":15},{"id":31,"depth":117,"text":32},{"id":84,"depth":117,"text":81},{"id":99,"depth":117,"text":96},{"id":108,"depth":117,"text":105},3,"A blistered, lacy white around a bright, soft yolk.","Easy",[128,131,133],[129,130],"induction","steel",[132,130],"gas",[134,130],"electric","md","Pan techniques",{"plain":138},true,"Use a pan rated for the required frying heat. This guide defaults to a seasoned or stainless pan.","\u002Fguides\u002Fcrispy-fried","Everyday technique",[143,144,145],"sunny-side-up","butter-basted","khai-jiao",{"title":5,"description":125},"crispy-fried",[149,152,155],{"title":150,"url":151},"American Egg Board — frying and basting eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-make-fried-eggs\u002F",{"title":153,"url":154},"Pailin Chongchitnant — Thai omelette","https:\u002F\u002Fhot-thai-kitchen.com\u002Fthai-omelette\u002F",{"title":156,"url":157},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fcrispy-fried",[161,162],"Crispy","Runny",[164,165,166],"Seasoned carbon-steel, cast-iron or stainless frying pan","Long-handled spoon","Splatter guard","CYnXXNV5CfrDVEEQImviiYC1vG1xQ-oe9CeI0gafp6E",1791339489459]