Properly fried, the egg inside the crispy pastry will be just right – solid white and hot, slightly runny yolk. Don’t let it get on your shirt!
Ingredients (serves 4)
4 round sheets of spring roll pastry
Oil for deep-frying
Heat the oil in a deep frying pan.
Break one egg into a bowl. Make sure the yolk remains intact.
Work quickly: hold the pastry sheet by the edge and lay one half of it in the hot oil. Wait about 5 seconds for the pastry to stabilize and, still holding the remaining half of the pastry sheet in your hand, use the other hand to pour the egg into the center of the half that is inside the oil. With your free hand, season with salt and fold the remaining half of the pastry sheet over the egg. Repeat this process for the remaining pastry sheets and eggs.
Fry each pastry pocket until golden. Use tongs or a draining spoon to lift the fried Burik out of the oil and allow the excess oil to drip back into the pan.
Place on paper towels for a few minutes and serve promptly.