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Crunchy fried eggs on Dauphin potatoes


  • Heat vegetable oil in a deep pot (or wok) to 180°C.
  • Cut the potatoes in julienne using a mandolin and soak in lightly salted water for 3-4 mins. Then drain well, pat dry with kitchen paper towels and form into patties.
  • Heat a thin layer of olive oil in a large pan and cook the patties until golden on both sides, patting them down as you do so. 
  • Place an egg in a ramekin and slide into the vegie oil. Repeat the process with the remaining eggs. Then fry, rolling any white over the top with a spoon to keep uniform in shape. Turn over after about 1 min and drain well on paper towels when crunchy.
  • To serve, place a potato patty on individual plates, top with an egg and garnish with parsley.
  • from "Eggs" by Michel Roux


  • 4 cups vegetable oil
  • 2 large potatoes, peeled
  • sea salt
  • olive oil
  • 4 large eggs
  • fresh parsley sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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