Burik or brick is a very popular street food  in Libya and in Tunisia and, those salted, are essentially made in three ways: with egg, potatoes brik and meat brick. For brick sheets browse in blog. The egg brick is very simple. We must open a raw egg in a glass and when the oil (h. 0, 5 inches of oil) in large frying pan at least 30 cm of diameter is boiling must lay only half the brick, and, with a hand holding the other half suspended and the other that takes the glass with the egg to overthrow with care and discretion the egg from the inside of the glass within the brick. Immediately close the brick of the pan with the other half suspended and with a fork "seal" all around the semi-circle for not to exit, turn fast and leave frying also the other side for few seconds. The effect should be externally golden and crisp and internally soft.