I’m surpised by the fried egg. I’d have thought it would splatter grease all over the place and blow apart. . . since it didn’t, I would have thought that the egg would be inpenetrable by the grease and would cook up nicely instead of being a "total grease bomb."
Got to give that a try.
Egg rolls are great deep fried. . . make sure they are well sealed and not broken. you don’t want them to fill with grease.
This has probably been explained, but unable to contain my know-it-allism. . . when deep frying, you want the food to bubble. That means that water is boiling out of it and creating back pressure on the oil which prevents the oil from entering the food. When the food stops bubbling, the oil will begin to penetrate the food making it a "total grease bomb." As long as it doesn’t get to that point, deep frying is not all that horrible a way to cook. . . use canola oil instead of the more unhealthy peanut oil, corn oil, lard and most others. . . olive oil burns at too low a temperature, plus it would be very expensive to fill a decent sized deep fryer.