Oftentimes we make pan-fried eggs. It never occurred to us that we could deep-fry an egg until we saw Michel Roux on the Martha show talking about a salad recipe from his book “Eggs”. It was so intriguing that Robin (who was going to be frying anyway) decided to top a caesar salad with a crunchy fried egg instead of croutons. The resulting crispy, tender, egg with the yolk still runny oozed on the cold lettuce and mixed with the caesar dressing for a melt-in-your-mouth substantial salad.

We place our eggs carefully on the counter and heat our Dutch oven over medium-high heat with two inches of oil. We place our frying thermometer inside the pot. We want the oil to reach 350° F.

When the oil is hot enough, we break an egg into a bowl and then carefully slide it into the oil. We use a large metal slotted spoon to try and keep the whites close to the yolk in the oil. After a minute, we flip the egg with the spoon and cook for another minute or two. We want the yolk to still be runny inside. We remove it with the slotted metal spoon and place on a clean plate.

Watching the temperature of the oil, we repeat with the second egg.

We sprinkle with salt, pepper, and smoked paprika, and serve as is or on a salad.

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