Just when I think I’m done experimenting with scrambled eggs, I encounter a new (to me) preparation, and I am once again wowed by the versatility of the ingredient. While I usually go for a soft, custardy scrambled egg, I recently learned about telur gulun, an Indonesian egg skewer made with deep fried scrambled eggs.
They are the polar opposite of my beloved soft scramble, and they are incredible. The eggs are scrambled and poured into a squeeze bottle, then added to hot oil in a thin stream, creating thin, crispy-but-tender egg ribbons, which are then wrapped around a skewer. I didn’t trust myself enough to attempt the wrapping step, so I let the eggs fry flat—my creation was more of a savory, eggy, funnel cake.
If this sounds good to you, you are correct. If you want to make them, start by heating some oil to deep-frying temperatures (350-375℉). A high-temp neutral oil (like vegetable oil) works best, but I was all out, so I used a mixture of olive oil and bacon fat. (I need to go shopping.) Scramble some eggs in a jar and season them to your liking; I used salt, white pepper, and MSG. You can then pour the eggs into a squeeze bottle, or pour them into the oil through a skimmer (look for one with lots of holes, rather than slots).
The eggs will puff and fry, creating a golden, crispy layer on the bottom while the top layer remains nice and tender. Transfer to a plate with a large spatula, then flip it over and serve, crispy side up, with flaky salt, chives, and a dollop of sour cream. (The sour cream is technically optional, but delicious, and I bought a three-pound tub at Costco, and have been adding it to everything.)
- 2 eggs
- 2 big pinches of salt
- 1 pinch of MSG
- 1 pinch white pepper
- Flaky salt, sour cream, and chives, for finishing
Add the eggs and seasonings to a jar, close it, and shake like hell. Heat about an inch of oil in a medium frying pan over high heat, until it reaches a temp between 350℉ and 375℉.
Hold a metal skimmer over the oil, and pour the eggs through the skimmer. Let them fry for a few minutes, until the bottom is golden brown and the eggs stay together in one piece, then remove from the pan, using two metal spatulas. Transfer to a plate, then flip onto a second plate so the crispy side is facing up. Finish with flaky salt, a dollop of sour cream, and chives. You can also use the crispy egg cake like a wrap, if you’re trying to keep things low-carb, but miss carby textures.