CookEat Recipe
Oil-Fried Eggs
Six separately oil-fried eggs, traditionally frilled at edge and soft at centre. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1097. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Modern egg safety endpoint 74°C or selected pasteurized product route, hygienic single-session oil handling. Limites : Oil uptake, pan depth, actual cooking time, egg shape and yield are unmeasured. The source soft-centre instruction is adapted here to a set 74°C egg centre.
Method
Steps
Step 1
Heat the 118 mL refined sunflower oil in a small frying pan. Fry ONE egg for the TWO-minute source guide, drawing its white around the yolk with a skimmer; continue until its centre reaches 74°C. Lift and drain on a clean food-safe cloth.
Step 2
Repeat with the remaining FIVE eggs using the same frying medium. Serve promptly as required. This cooked-centre adaptation does not promise the source soft yolk; no additional 118 mL oil per egg or indefinite spent-oil reuse is specified.
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