THE HUMBLE FRIED EGG
Such a simple dish but one that not everyone knows how to make. Here is your guide to the perfect fried egg.
Provided by Sackville
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Put the butter and olive oil in a non-stick frying pan and heat until the pan is good and hot.
- Break the egg into the pan and immediately turn the heat down as low as it will go.
- Cover and leave to cook very gently for 4-5 minutes, until the white is set and shiny.
- The yolk will be cooked but still slightly runny.
- Eat how you like it, in a bacon and egg sarnie, on top of Asian dishes like nasi goreng or on its own.
- A perfect fried egg is a beautiful thing!
Nutrition Facts : Calories 146.9, Fat 13.3, SaturatedFat 4.6, Cholesterol 221.6, Sodium 97.1, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
FRIED EGGS
Steps:
- In a 7- or 8-in. skillet or omelet pan, melt butter over medium heat. Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into the pan. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken. , For eggs sunny-side up, cover pan and cook until yolks thicken, but are not hard. For basted eggs, spoon butter in pan over eggs while cooking. For over-easy eggs, carefully turn eggs to cook both sides but do not cover pan.
Nutrition Facts : Calories 175 calories, Fat 16g fat (9g saturated fat), Cholesterol 243mg cholesterol, Sodium 179mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
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THE FINAL FRIED EGGS RECIPE - ALTON BROWN
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4.9/5 (10)Category BreakfastServings 1-2Total Time 35 mins
- Grab your favorite 10-inch carbon steel pan and rummage through your pots and pans until you find a lid that fits itA lid measuring 12 inches in diameter works on mine. Next, park said skillet in the middle of your oven. Crank the oven to 450°F. When the oven says it’s reached its thermal destination, let it sit in there another half hour... just to be sure.
- Meanwhile, measure the butter out onto a square of parchment about the size of a Post-It note. (To tell you the truth, I usually just use a Post-It note but, as that’s not a food grade surface, I probably shouldn’t tell you that.) In any case, you want the butter soft but not melted.
- Carefully remove the pan from the oven (you’ll need a side towel, oven mitt, or pot holder) and place it on the cooktop. Do not turn on a burner; this is just a heatproof place to park the pan. Add the butter and swirl the pan to coat. As soon as the butter coats the pan, but before it has fully melted, pour the eggs into the middle of the pan, season with the salt and cover with the lid.
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- Cooking 1 egg? Pull out a small skillet, preferably cast iron. Cooking 2 eggs? Use a medium-to-large skillet and use 2 tablespoons of olive oil.
- Crack an egg into a small bowl or ramekin and place it near the stove. Warm your skillet over medium-high heat until it’s hot enough that a drop of water sizzles rapidly on contact.
- Reduce the heat to medium and add the olive oil to the pan. Gently tilt the pan around so the olive oil covers the base of the pan. The olive oil should be so warm that it shimmers on the pan (if not, give it a little more time to warm up).
- Carefully pour the egg into the skillet and watch out for hot oil splatters (if you’re planning to add another egg to the same pan, pour it onto the side so there’s room for another).
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