Korean Deep-Fried Egg (Battered Boiled Egg with Crispy Golden Shell)
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
A whole hard-boiled egg in a thin batter shell gives three layers in one bite: crisp coating, firm white, and a fully set yolk.
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Excess batter is shaken off before frying, or a heavy coat buries the egg's own flavor.
Ingredients
Instructions
- 1
Boil the 4 eggs until both whites and yolks are firm, cool them in cold water, and peel.
Dry the surfaces so the batter does not slide off.
- 2
Pour 100 ml cold water into 100 g frying powder and mix lightly.
Stop as soon as the lumps are gone, because overmixing makes the batter elastic and the fried shell heavier.
- 3
Pour 500 ml cooking oil into a pot and heat it over medium heat to 170 degrees Celsius.
If a drop of batter rises promptly with small bubbles, the oil is ready.
- 4
Roll each boiled egg in the batter until it is thinly coated, then let the excess drip off.
Keep the layer light, because a thick coating hides the egg flavor and fries unevenly.
- 5
Lower the eggs carefully into the oil and fry for about 2 minutes.
When the outside turns pale golden, turn them gently so the whole surface becomes evenly crisp.
- 6
Drain the fried eggs and sprinkle evenly with 0.5 teaspoon of salt.
Serve immediately while the coating is pale golden and crisp.
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