Egg and Chips
Ingredients
- 1,600 gPotato (peeled and cut into thick chips)
- 8 pcEgg (extra fresh)
- 1,000 mlPeanut oil (for frying)
- 40 gUnsalted butter (for cooking the eggs)
- 2 pinchGray sea salt
- 2 tbspVinegar (for final seasoning)
- 4 tbspMalt vinegar (for seasoning)
Method
Hand-cut thick chips, crispy on the outside and fluffy inside. Sunny-side up eggs cooked in butter with a runny yolk that coats the potatoes.
- 1
Peel the potatoes and cut them into 1.5 cm thick sticks. Rinse them thoroughly in cold water to remove starch, then dry them perfectly in a clean cloth. Moisture is the enemy of crispiness.
- 2
Heat the peanut oil to 150°C in a deep fryer or deep pan. Fry the chips in small batches. They should become tender when pierced with a knife but remain pale. Drain on paper towels.
- 3
Heat the oil to 190°C. Fry the chips again until they turn golden brown and the crust is very rigid. They should sound hollow when shaken. Season immediately with sea salt and drizzle generously with malt vinegar.
- 4
In a pan, heat the butter until foamy. Crack the eggs gently. Spoon the hot butter over the whites to set them without cooking the yolk. The white should be crispy on the edges, and the yolk should remain shiny and runny.
Frequently asked questions
How do you get this dish right?
- Never overcrowd your fryer, otherwise the oil temperature drops and your chips will be greasy instead of crispy.
- For perfect eggs, crack them into a ramekin first to check freshness before sliding them into the foamy butter.
How long does this dish keep?
This dish does not store well; it must be eaten immediately to maintain the crispiness of the chips and the texture of the egg.
