@thatdudecancook demonstrates a unique technique for deep-frying an egg. By first straining the egg to remove loose whites, then carefully shaping it in hot oil, the result is a perfectly crispy egg with a runny yolk, ideal for serving on buttered toast.
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Pour enough neutral oil into a small pot to deep-fry and heat it up.
Crack an egg into a fine-mesh strainer set over a small bowl to allow the thin, watery egg whites to drain away.
Carefully lower the strainer with the egg into the hot oil.
Using two spoons, gently gather the egg white from the bottom and fold it over the yolk to create a ball shape.
Fry for about 90 seconds, until the outside is golden brown and crispy.
Carefully remove the fried egg from the oil with a spoon.
Toast and butter a slice of bread.
Place the deep-fried egg on the buttered toast and season with salt.
Cut into the egg to release the runny yolk and enjoy immediately.
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