Korean Deep-Fried Egg (Battered Boiled Egg with Crispy Golden Shell)
Gyeran-twigim is Korean deep-fried egg - a peeled boiled egg coated in cold-water tempura batter and fried at 170 degrees Celsius until golden. Soft-boiling keeps the yolk semi-liquid inside the crisp shell, creating a dramatic contrast when bitten into, while hard-boiling gives a crumbly yolk texture instead. A thinner batter lets the egg's own flavor come forward, and plain salt is the only accompaniment needed. Dipping the fried egg into tteokbokki sauce is a popular way to eat it, as the crunchy batter soaks up the spicy-sweet broth.
Adjust Servings
Instructions
- 1
Boil eggs and peel.
- 2
Mix frying powder and cold water to make batter.
- 3
Coat boiled eggs in batter.
- 4
Deep-fry at 170C until golden.
- 5
Serve with salt.
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Nutrition (per serving)
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