Friday, May 25, 2007

Brik, or the greatest fried egg ever!



I think I went through most of the past decade avoiding fried foods, with the exception of the occasional french fry. Then I discovered New England fried clams and things went downhill from there. But, wait, fried food, done right, isn’t that big of a deal. It’s just another way to cook things, and when Mike and I do it on occasion, it is usually a lot of fun. On top of that, the results can be a revelation.

We’ve fried donuts and egg rolls; even squash blossoms. When I saw the recipe for Brik, a wonton-like Tunisian turnover, in the May issue of Gourmet, I knew I had met the fried food of my dreams. It seemed to defy logic: a raw egg cracked into a little nest of tuna and parsley, wrapped in egg roll dough and fried to a golden crisp, yet keeping the yolk soft and silky within to create a rich, yellow dipping sauce that would ooze out when the brik was cracked with a fork. Too wonderful to be possible, right? Of course, we had to give it a shot.

Gourmet came through with this one, people. The recipe worked perfectly, and the promise of a soft, runny yolk was fulfilled. I have never eaten anything, much less fried anything, quite like this. As exotic as it sounds, it employs everyday ingredients, and requires a simple skillet for the quick shallow fry. We did watch our oil temperature carefully using a deep-fat thermometer, but this was really easy to do, especially with two cooks.



Just a couple slight changes to the recipe: The egg roll wrappers they sell in our grocery store are 6 x 6, not 8 inches, as the recipe calls for. The 6-inch wrappers were too small to fold over to form a triangle, so we just used 2 wrappers, one on top of the other to form a “pillow” with the egg and tuna nest in the middle. We did not brush the wrappers with oil because we forgot and then it didn’t seem necessary. We fried one brik at a time and pretty much ate as we went. They do keep beautifully for a few minutes in a low oven, however, if you need to fry a bunch and then serve.

These were so much fun, especially if you love a great, runny egg. Here is the link to the recipe, and if you have the magazine, there’s a lot of pictures in there too.

Just a quick note: Mike and I are leaving on Saturday to travel to Seattle to see his family, then on to Tokyo, Singapore where his aunt and uncle live, then Thailand and Vietnam. We'll be gone for over three weeks, but I'm going to blog as we go...I don't know what to expect, but it should be an amazing time; and I absolutely cannot wait for the food!

Technorati Tags: , , , ,

11 comments:

Kalyn said...

I was fascinated with this in Gourmet, and yours look just delicious. Have a great trip too, how wonderful.

Sam said...

This is exactly my kind of food. I havent read my gourmet yet, better jump to it...

Lis said...

I would love something like this! How cool!

I can't wait to hear about the trip.. have a great time!

xoxo

Mallika said...

Looks yummy. have a fab trip - the food will be unbelievable. Look forward to reading all about it.

MyKitchenInHalfCups said...

I love the egg idea! So glad you tried it. I can see why you would.
Have a great trip!

Kristen said...

This recipe caught my eye when I read the May issue as well. It is so interesting!

Christine said...

This looks wonderful! And me with my Gourmet sitting on the table unread, yet. Have a great trip. I'll be looking for your traveling posts.

Abby said...

I always wanted my "middle" runny when my grandmother asked. I'm pretty sure this is one of the most perfect ways to cook eggs I've EVER seen. One day when I run that B&B...

ann said...

I saw this too and was utterly enchanted! I've decided to try and hunt it down in my 'hood rather than trying to make it... I have a frying fobia!
Good on you for taking the leap. Runny eggs are so utterly delicious.

Cookie baker Lynn said...

I love fried eggs and this looks like a wonderful new way to try them. Have a great trip!

Don Hatem Chanoufi said...

hi julie how do you know about the Brik ?