Report:
By
novi erma(30)
XII RPL 2


 
                                                    PREFACE
 
            Praise the presence of Almighty God upon every overflow of grace, Inayah, Taufik and Hinayahnya so I can finish this report in the form and content are very simple.

            Hope I hope this report helps add to the knowledge and experience to the reader, so I can improve the form and content of this report so that the future can be better.

            This report I admit there are still many shortcomings, by it because they expect me to Mr. Hero Sultoni Comara to provide inputs that are built to perfection this report.
 
introduction                                         

   
While fried eggs may be your favorite, once you try deep fried eggs, it's possible you'll find them hard to resist. Deep frying the egg results in a caramelized sort of taste with a runny and delicious center. The egg also looks great, somewhat like a fried poached egg with crunchiness that seduces you straight away into wanting to take a bite.

Ingredients:

  • 750ml (1 1/4 pints) vegetable (corn, vegetable, peanut, etc.) or olive oil (not everyone approves of deep frying in olive oil; it's up to you)
  • Eggs (as many as you feel like frying) - note that it is better to use cold eggs, as they have stiffer whites

Steps:

1.       Assemble the items needed and the ingredients. Some of the things are listed below under "Things You'll Need". It is important to have everything ready because the cooking process happens very quickly and you don't want to overcook the eggs while looking for something missing.
    • Set up the drainage area and slotted spoon now.
2.       Heat the vegetable or olive oil in the pan or pot. Heat over a high heat. The temperature should read 190ºC/375ºF or close about.
3.       Crack an egg into a small cup or bowl. When doing this, take care not to break the yolk.
4.       Carefully slide the cracked egg onto a ladle.
5.       With one hand, carefully tilt the pan or pot to one side and gently slide the egg into the boiling oil. Be very careful with this step to avoid splashing any hot oil onto yourself.
6.       Using a wooden spoon, quickly roll or baste the egg with the oil. It should take on an oval shape and you'll only see white, with the yolk safely tucked away inside. Continue doing this for 1 minute.
7.       You may find it easiest to use two wooden spoons to do the turning or rolling around of the egg.
8.       Use the slotted spoon to lift the egg out of the oil. The deep fried egg is ready when it looks set and has a light color to it. Once you see the white turning to brown, that's the time to remove the deep fried egg.
9.       Drain the deep fried egg on either a cloth tea towel or on kitchen paper. Do this quickly, as the egg must be served before it loses its airiness (which happens rather quickly).
10.   Season to taste. Add salt, pepper or other condiments as wished prior to eating. Serve as quickly as possible and enjoy what is quite a luxurious treat.
    • The deep fried egg goes well on freshly made toast. Place it on a plate, as the yolk will run gooey.
    • Try serving it on top of grilled cheese on toast. Quite an experience!
    • Serve on top of croutons with cooked tomato pieces.
 
 
 
  CLOSING
 
Similarly, we can describe the material that is the subject of this report, of course, there are still many shortcomings and weaknesses, because they lack the knowledge to do with the title of this report.

Many authors hope this report is useful for writers in particular, is also dear readers in general.