A deep fried egg is an egg dish consisting of an egg that has been deep fried. Sometimes the dish is prepared only using the egg yolk, which is referred to as deep fried egg yolk. Various types of eggs can be used, such as chicken, duck and quail eggs. The dish is sometimes served alone, and is also used as an ingredient for various dishes. Sometimes also pre-cooked eggs are breaded and deep fried.

A typical deep fried egg preparation is to crack the eggs directly into a container of heated cooking oil and then continuously spooning the egg white around the yolk to keep the yolk covered. Another method involves using two cooking spoons to continuously roll the egg in the oil after the egg white spooning process, which can assist in creating a consistent shape and coloration. As the egg cooks, the egg white transforms into a crunchy, hardened crust that surrounds the egg yolk. It is sometimes seasoned, such as with salt and pepper.

Deep fried egg yolk is sometimes prepared using breading on the yolk, which is then deep fried. When breaded, the surface of the dish is crunchy, and the interior can be molten, soft and creamy. This is sometimes served as an appetizer.

Using pre-cooked eggs, such as poached or boiled eggs, they also sometimes are coated in breading before the deep frying.

All variants can be either served as a meal in its own right or used as an ingredient or side dish, e.g. as topping on a salad.

Deep-fried eggs are an ingredient in the Indonesian dish balado tahu telor, which consists of deep-fried eggs, deep-fried tofu, and chili peppers.

The deep-fried egg is a popular dish in Asia. Tokneneng is a tempura-like Filipino street food made by deep-frying hard-boiled chicken or duck eggs covered in a batter that has been colored orange with annatto. Kwek-kwek is a Filipino street food consisting of orange-battered deep-fried quail eggs.

Balut (the developing embryo) may also be boiled with the shell on and then deep-fried. It is sometimes served on a stick in the Philippines.