Recipe courtesy of Jessica Dang
Total:
20 min
Active:
5 min
Yield:
1 serving
Level:
Intermediate
Total:
20 min
Active:
5 min
Yield:
1 serving
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Fill up a large pot halfway with peanut oil and place over medium heat. Bring a small pot of water to a rolling boil. Cut the potato into long strips like French fries. 

Gently add the eggs to the boiling water and cook for 6 minutes. Drain and run the eggs under cold running water to stop the cooking process. 

When bubbles start to form in the peanut oil, drop in the potato strips and cook until golden brown. Lift the potatoes out of the oil and drain on a tray lined with paper towels. Toss them in a large bowl with the parsley and garlic with a pair of tongs. Add some sea salt and smoked paprika and continue to toss. 

Place the eggs in egg cups (with the large ends in) and arrange the fries on a small plate on the side. Tap the tops of the eggs and peel away the shells. Cut away the tops of the egg whites. Sprinkle with sea salt and pepper. Dip the fries into the yolks!

More from:

Cooking School

IDEAS YOU'LL LOVE

Deviled Eggs

Recipe courtesy of Trisha Yearwood

Egg and Kale Breakfast Wraps

Recipe courtesy of Giada De Laurentiis

Herbed-Baked Eggs

Recipe courtesy of Ina Garten

Best Scrambled Eggs Ever

Recipe courtesy of Ree Drummond

Lemon Chicken with Croutons

Recipe courtesy of Ina Garten

Bacon Deviled Eggs

Recipe courtesy of Sandra Lee

Cream Cheese and Scallion Scrambled Eggs

Recipe courtesy of Georgia Downard

Buttered Egg Noodles with Parsley

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking