Cook egg, flipping
occasionally with slotted spoon, until white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3 — 3 1/2 minutes more.
Transfer to hot oil and cook, working in batches if needed, stirring
occasionally with a slotted spoon to keep pieces from sticking together, and adjusting heat as needed to maintain 350ºF, until chicken is golden and crispy, 6 — 8 minutes per batch.
Poach the eggs, turning
them occasionally with a slotted spoon, until the whites are firm or to the desired degree of doneness, 3 to 5 minutes.
Add the oil to a large pot and heat to 375 degree F. Add the polenta two at a time and fry, turning
occasionally with a slotted spoon or tongs, until golden brown, 4 to 6 minutes.
Stir and mash the berries
occasionally with a slotted spoon.
Not exact matches
Transfer onions
with a
slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers
with 1/4 teaspoon salt over moderate heat, stirring
occasionally, until softened, about 10 minutes.
Working in batches, place the sweet potatoes in the hot oil,
occasionally flipping and moving the slices
with a
slotted spoon or a wire mesh spder.