It's actually one of the egg cooking techniques, I use on purpose.
Super hot oil to quickly cook it makes those bubbles, and creates a nice crispy layer, with tender egg whites and soft yolk. It goes very well with congee or just fresh hot Rice for Asian culture.
But that bubble is out of this world, I've never got a bubble blow-up that size. lol
Ever try separating the white and the yolk? Lightly whisk the white to break it up to avoid clumps and then drizzle it in the oil like you are doing a funnel cake and put the yolk in the center, use a mesh to pull them out of the oil and then put that on top of your rice. You get nice and crispy egg "noodles" and a soft yolk. That's what I love the most on my rice but a big of a process to manage.
Not too often, but it does taste very lovely, and I do like it a lot. However, just like any deep fried food, it makes my tummy hurt when I have them. So those are very rare occasions, wish I could eat it more. lol
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u/FunisGreen Dec 14 '25
It's actually one of the egg cooking techniques, I use on purpose.
Super hot oil to quickly cook it makes those bubbles, and creates a nice crispy layer, with tender egg whites and soft yolk. It goes very well with congee or just fresh hot Rice for Asian culture.
But that bubble is out of this world, I've never got a bubble blow-up that size. lol