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Fried Bacon-Wrapped Egg

with Spicy Bulgogi Sauce →

There's no such thing as too much of a good thing

By Kim Pham

20 min
serves 2-3


  • cutting board
  • heavy bottom pot
  • slotted spoon


Spicy Bulgogi Sauce

Spicy Bulgogi Sauce


Serve with:

Enjoy with soy sauce or ketchup!


Boil your eggs!

On the stove:

  1. Bring 3 cups of water in a large pot to a boil. Once boiling vigorously, add 5 eggs and boil for 5 minutes.
  2. Remove eggs with a slotted spoon and immediately submerge them in an ice bath for 10 minutes. (Pro Tip: An ice bath is 1 part ice to 1 part water!)
  3. Once completely cooled, remove eggs from ice bath, peel, and reserve.

In the airfryer:

  1. Air-fry your eggs for 9 minutes at 275°F, carefully remove from tray and immediately submerge in an ice bath for 10 minutes.
  2. Once completely cooled, remove eggs from ice bath, peel and reserve.

Let’s get cooking!

  1. Crack and lightly beat 2 eggs for your egg wash. Set aside.
  2. In a small bowl, mix the bacon slices with the Omsom starter. Massage well and set aside.
  3. Set aside two small plates, one filled with breadcrumbs and one filled with flour.
  4. Wrap egg with a slice of bacon, roll quickly in flour bowl, and then dip in egg wash. Coat wrapped egg with breadcrumbs. Set aside.
  5. Fill a heavy bottom pot with 3 inches of oil, and heat to 325° F. 
  6. Fry eggs a couple at a time, making sure not to overcrowd.
  7. Fry for 2 minutes, submerged, and remove from oil with a slotted spoon and allow to drain on a paper towel-lined plate. Serve once cooled slightly!
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