Deep-frying an egg is not as scary as it sounds, and it results in a show-stopping egg netting that has crackling crispy edges and a runny golden yolk.
Deep-frying an egg is not as scary as it sounds, and it results in a show-stopping egg netting that has crackling crispy edges and a runny golden yolk.
Ingredients
500g frozen udon noodles
2 litres vegetable stock
2 carrots
1 x 92 g pack golden curry cubes
3cups wombok (chopped)
4 eggs
Oil (for frying)
Finely sliced spring onions (to serve)
Instructions
1
Place a medium pot of salted water onto boil. Once boiling drop the frozen udon in - do not defrost first. Cook for a few minutes, stirring gently to break up the noodles. Strain and rinse under cold water to stop them sticking, then set aside.
2
Rinse the pot and place it back over medium-high heat. Add the stock and carrots. Bring to a boil then stir through the golden curry. You can help this process along by breaking up the blocks. Place them in a large spoonheld just below the surface of the hot stock and use chopsticks mix around and melt.
3
Simmer for 5 minutes to soften the carrots, then add the wombok and cook until soft, another two minutes or so.
4
Meanwhile, place a small pot of neutral oil over medium heat. Check the temperature by placing a bamboo skewer or chopstick below the surface, when it begins to bubble immediately when lowered the oil is ready. Crack an egg into a small bowl and gently drop it into the oil. This helps avoid any splattering that may occur if you crack the egg directly in.
5
Cook the egg for about 2 minutes, until the edges are golden and crisp but the centre still feels soft to touch. Remove using a slotted metal spoon or small strainer. Set aside and repeat with remaining eggs.
6
To serve, place the soup and noodles into a shallow bowl, then top with a fried egg. Garnish with spring onions.
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