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The eggs cause the oil to foam and can cause an overflow. I noticed the difference when I deep fried chicken katsu and spicy hawaiian chicken. The katsu would foam up every time (eggs in the batter). The hawaiian chicken would never foam up or over flow (no eggs in the batter).


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In the interests of safety, most modern deep fat fryers say NO lard, butter, etc. (hard fats). The manufacturers don't say why but I've heard many people conjecture that lard heats up, smokes, maybe burns when exposed to fairly high temperatures (over 370F. or 185C.). My theory is that the heating coils on the deep fat fryer overheat the lard if it is used ...


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I think we should just eat them when they come out or heat them back up in water. You can just put them back in the chip pan or boil at a flame under them.


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Boil cinnamon sticks in water or tea



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