Hanging out in a restaurant kitchen, I looked at an overcooked omelet and saw potential. I took a discarded round, thin disc of egg and put it in the deep fryer. In short order, it started to caramelize and crisp. The giant round actually resembled a taco shell. (Note to self: explore this idea.) The second time, I worked with a thinner omelet, which I cut into triangles. I deep-fried them, and the result was these wonderful chips (iPhone photo above). They are about 85% delicious. But the seed is there. We still have more work to do fine-tuning them, and then we’ll decide how to integrate them into a dish. In the meantime, think about frying your eggs and see how far you can take them in your kitchen.
About the Author
