I made a major discovery last year: if you break an egg into a pan of deep oil at 365°F—one minute later you will have a gorgeous fried egg, DEEP-fried egg, all crazy swirls and crunches.
I made a major discovery last year: if you break an egg into a pan of deep oil at 365°F—one minute later you will have a gorgeous fried egg, DEEP-fried egg, all crazy swirls and crunches.
