Deep-Fried Eggs
"Put some oil in a pan and make sure that it is somewhat hot; and break fresh eggs in the pan and cook through slowly; and as they fry, continue to top the eggs with the frying oil, using a ladle; and when they have taken and become white on top, they are done, but they should not be overcooked."
The Art of Cooking, composed by Maestro Martino of Como (14th/15th century)
notes
It is a rather straight forward recipe which simply involved cooking eggs in hot oil, something many people still do today. Two of my eggs (where you can not tell so well where the yolk is) were cooked in oil that would have been considered too hot and they nearly foamed up in the oil though the end results tasted the same as those that were cooked slower.
When you do cook your eggs, you will notice that you can still see a bit of yellow, ladeling oil over top of this will cook the top part of the egg and it will eventually become white. When the top is white, the egg is done and it will leave a slightly soft yolk.
Though eggs are not something I can normally consume, I gave at least one a try and it wasn't bad at all (for eggs), the texture was good and not terribly greasy. In the photo you might be able to see a little grease on the plate, the grease that clinged to the egg on removing it from the oil will further drain off in the plate.
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