"Frying" an egg in soy souce?
What will happen if I fry an egg in soy sauce instead of oil? Has this been done before?
I am aware soy sauce is not a fat thus not ideal for this task, but I am interested to hear your thoughts..
Best Answer
As the comments note, this hasn't been done before because by definition, it's not frying. Frying always involves cooking with a liquid fat. This is a bit like asking what happens if you boil something in bacon grease. You can do something similar, but technically it's not quite the same thing.
Terminology aside, you will probably want to use only a very small amount of soy sauce - too much, and you'll wind up tasting pure salt. I think you might have trouble getting this evenly distributed with straight soy sauce, so consider diluting with 1-2 parts water as well before you add to the pan (which would make this a good candidate for Jolene's method). You'll also probably still want to have some fat in the pan for the flavor it will add and to help reduce sticking.
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How long can you keep an egg in soy sauce?
Soy sauce eggs can be stored in an airtight container in the fridge for up to three days. Store the eggs separately from any leftover soy sauce marinade to prevent the eggs from becoming too salty.Are eggs good with soy sauce?
Eggs over easy with soy sauce is one of those rare meals that takes five minutes to put on the table that's not instant ramen. Translation: it's the perfect meal to whip together when you're hungry but don't feel like cooking.How long can you marinate eggs in soy?
They're best when refrigerated overnight to allow the flavors to permeate, and the whites to firm up slightly while the yolk gets creamier. The longer they stay in the marinade, the stronger the flavor will become and, left too long, the eggs will become hard and rubbery. So plan on enjoying them within three days.How does Bobby Flay fry an egg?
Flay also reaches for a nonstick pan for frying eggs, and cooks it in a blend of butter and olive oil. Bon App\xe9tit shares that frying an egg in olive oil gives the egg thin, crispy edges. Butter, of course, brings delectable flavor to your finished egg (via Kitchn).Tiger Skin Eggs or: How I Learned to Stop Worrying and Love Cooked Yolks
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