Fried Egg Candy Recipes

Steps:

• Mix all-purpose flour, corn flour, and baking soda in a shallow bowl. Stir enough milk into the flour mixture to make a somewhat-thin batter that will stick to the candy bars, but not drip off.
• Heat oil in a deep-fryer or deep skillet to 350 degrees F (175 degrees C).
• Dip the candy bars in the batter to coat.
• Carefully put coated candy bar into hot oil and fry until golden brown, 2 to 3 minutes.

Steps:

• Freeze the candy bars. Combine the egg, milk and vegetable oil in a cup. In a medium bowl, combine the flour, baking powder and salt. Pour the wet ingredients into the dry ingredients and mix well with a whisk. Cover and refrigerate for a few minutes while the oil heats.
• Heat 4 cups of oil to 375 degrees F in a heavy-bottomed pot or a deep-fryer. Remove the batter from the refrigerator and adjust the consistency, if necessary. Dip the chilled candy bars in the batter and gently put them into the oil. Cook only until the outside is golden. Remove the bars from the oil and drain on paper towels before serving.

Steps:

• For the cakes: Preheat the oven to 350 degrees F. Liberally spray an 8-ounce coffee mug and 12-inch cast-iron skillet with nonstick cooking spray.
• Prepare the cake mix in a large bowl according to the package instructions, then add the instant coffee or espresso.
• Fill the prepared coffee mug halfway with the cake batter. Pour the remaining batter into the prepared skillet. Place in the oven and bake until a skewer or toothpick inserted in the center comes out clean, 20 to 25 minutes for the mug cake and 25 to 30 minutes for the skillet cake. Let cool completely.
• Remove the mug cake from the mug. Slice off the crowned top. Place the cake back into the mug cut-side down so that the flat bottom is now on the top. If the top of the skillet cake is crowned or domed, slice off the domed part to make a flat and even top.
• For the mug cake icing and garnish: In a small bowl whisk together the caramel sauce and cream. Pour on top of the mug cake in the mug to give it a coffee-with-cream-like appearance.
• Line a sheet tray with parchment paper. Transfer the melted white chocolate to a small disposable piping bag. Cut off the tip to create an 1/8-inch opening. Pipe the white chocolate onto the lined sheet tray in three squiggly lines that are joined at the bottom to resemble steam. Repeat with the remaining white chocolate. (You will have extra "steam" garnish in case one breaks.) Place in the refrigerator until firm, about 30 minutes. Use to garnish the coffee mug cake.
• For the skillet cake icing: Add the cream to a medium pot. Place over medium-low heat and bring to a simmer, then remove from the heat. Add the chopped chocolate, butter and corn syrup. Let sit for 2 minutes, then whisk to blend everything together. Add the finely ground chocolate wafers to the chocolate mixture and stir until completely combined. Pour over the skillet cake and smooth with a spatula until it is a nice even layer. Place in the refrigerator to let the icing set for about 30 minutes.
• For the eggs: Line a sheet tray with plastic wrap or parchment paper and spray with cooking spray. Place in the freezer for 30 minutes.
• In a small bowl, combine the gelatin and 1 tablespoon water and mix to combine to bloom the gelatin.
• In a small pot, combine the cream, milk, granulated sugar and salt. Place over medium-low heat and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and whisk in the bloomed gelatin, stirring until dissolved. Transfer to a measuring cup. Let sit, stirring occasionally, until the mixture cools and starts to thicken. (You can place the measuring cup in a bowl of cold water to help it thicken quickly; you want it to be the consistency of thick pancake batter.) If the mixture gets too thick, place it in a bowl of warm water or microwave it for about 5 seconds.
• Remove the chilled sheet tray from the freezer. Pour about 1/4 cup of the cream mixture into the prepared frozen sheet tray in an irregular circle to make an "egg white," making sure to leave room to make three more egg whites. Place one of the canned apricot halves "egg yolks" cut-side down into the center of an egg white. Repeat with the remaining cream mixture and apricot halves. Place in the refrigerator and chill until the whites are set, 30 minutes to 1 hour.
• To assemble: On one side of the skillet cake, place two "eggs" on top. Place three strips of candied bacon on the other side of the skillet cake. Serve the extra eggs and candied bacon on a plate on the side and with the coffee mug cake garnished with white chocolate steam.
• Preheat the oven to 350 degrees F.
• Place the brown sugar in a plate or sheet pan. Line a baking sheet with a wire rack and spray with cooking spray.
• Gently press the bacon into the brown sugar until mostly coated. Arrange the bacon on the rack. Bake, rotating the pan halfway through baking, until the bacon is super crisp and golden, 30 to 50 minutes, depending on the thickness. Let cool on the rack.

Steps:

• Freeze the Cadbury Eggs for at least 2 hours up to overnight.
• Whisk together the milk, egg and 1 tablespoon oil in a small bowl or measuring cup. Whisk together the baking powder, 1 cup of flour and salt in a medium bowl. Put the remaining 1 cup of flour in a small bowl.
• Pour the egg mixture into the flour mixture and whisk until combined. Cover and set aside for 15 minutes while the oil heats.
• Attach a deep fat fry thermometer to a large heavy-bottomed pot (see Cook's Note). Add the 4 cups of oil and heat to 375 degrees F over medium-high heat. Using two forks (or your hands) dredge an egg in the flour, then coat in the batter, dredge in the flour again and then coat in the batter. (This double batter creates a thicker coating to keep the egg from leaking when fried.) Gently put it into the oil, turn it almost immediately with a slotted spoon, so that it does not stick to the bottom. Repeat with remaining eggs. Cook, turning frequently until the crust is a light golden, about 2 minutes. Remove the eggs to a paper towel-lined plate, let sit for 5 minutes before serving.

Steps:

• In a 7- or 8-in. skillet or omelet pan, melt butter over medium heat. Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into the pan. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken. , For eggs sunny-side up, cover pan and cook until yolks thicken, but are not hard. For basted eggs, spoon butter in pan over eggs while cooking. For over-easy eggs, carefully turn eggs to cook both sides but do not cover pan.