A package of Egg Roll wrappers, purchased from the grocer, found in the produce section. (They’re about 6-7” square, don’t buy the little WonTon wrappers, which are only about 4” square).
Eggs in quantity desired, at room temperature*; one egg = 1 Deep Fried Egg.
Finely grated Parmesan cheese
Deep fat fryer, or saucepan with tall sides suitable for several inches of hot oil
*Eggs at room temperature will cook faster than if right out of the ‘fridge.
Heat the oil to frying temperature, if you use a thermometer, it will read 350-375.
Remove one egg-roll wrap, keeping the others covered to stay moist and pliable.
Drape the wrap over the top of a teacup, press down to create a well deep enough to break an egg into. (Careful that your fingernails don’t poke a hole in the wrap.)
Break the egg into the wrap, gather up the corners of the wrap and press firmly together; may have to moisten edges a slight bit to make them stick together, as in a dumpling.
Carefully lower the egg wrap into the hot oil, frying until dark golden brown, not scorched. Lift out with slotted metal utensil, and drain on paper towels. Continue until you have prepared the desired number of Deep Fried Eggs.
Sprinkle with grated Parmesan. Serve hot.
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