Very fresh eggs produce the best shape when frying eggs.
Place a small non-stick frying pan over the lowest
possible heat on your stove (if using gas, you should
barely see the blue flame.)
Add
the butter and let slowly melt, making sure it doesn't
foam and is not sizzling
When all the butter has melted, crack the egg into a small
bowl, dish, or saucer (taking care not to break the yolk and to remove any shell
fragments).
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Butter in the pan waiting to slowly melt.
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Butter in the pan waiting to slowly melt.
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Egg on small saucer.
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Gently slide the egg off the dish into the frying pan and cover with a lid.
Continue cooking approximately 5 minutes until the egg white solidifies from transparency into
snow-white cream; the yolk will thicken slightly as it heats. How quickly the egg cooks is dependent on how low you
have the heat.
Do not flip the eggs but leave the egg sunny-side up and natural.
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Egg in frying pan before placing lid on top
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Pan covered with lid.
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After approximately 5 minutes, fried egg is cooked.
Time to remove from pan. |
When your egg is done, slide cooked egg onto a serving plate.
Sprinkle with fresh cracked pepper, salt, and serve.
Basic Fried Eggs:
Heat a non-stick skillet (or a regular skillet greased with a small amount of butter, margarine,
or cooking oil) at medium heat until just hot enough to
sizzle a drop of water. Or use a regular skillet and add a small amount of butter or oil.
Break eggs and gently slip into the skillet.
Immediately reduce heat to low.
Cook slowly until whites are completely set
and yolks begin to thicken but are not hard (turning eggs gently to cook both sides
or adding a small amount of water and covering with lid to cook tops of eggs).
Season with salt and pepper as desired.
Steam-Fried Eggs:
Reduce butter to just enough to
grease pan or use light coating of cooking spray and/or nonstick pan.
In a frying pan over
medium-high heat, heat butter until just hot enough to sizzle a drop of water.
Break andslip eggs into pan.
Immediately reduce heat to low.
Cook until edges turn white, about 1 minutes.
Add 1 teaspoon water (for more eggs, decrease proportion slightly for each
additional egg being cooked). Cover pan tightly with lid to hold in steam.
Cook until
whites are completely set and yolks begin to thicken but are not hard.
Remove from pan andseason as desired.
Egg Cooking Techniques:
Learn All About Eggs & How To Cook Them - Lots of interesting information regarding eggs.
Baked (Shirred) Eggs -
In France, this basic methods of baked eggs is called oeufs en cocotte.
Boiling Eggs - According to the American Egg Board, the terms “hard-boiled” and “soft-boiled”
eggs are really misnomers, because boiling eggs makes them tough and rubbery.
Instead, these eggs should be “hard-” or “soft-cooked” in hot (still) water.
Coddled Eggs- Coddled eggs are made by very briefly immersing an egg in the shell in boiling water (to cook in water
just below the boiling point) to slightly cook or coddle them.
Deviled Eggs - Deviled eggs have their roots in ancient Roman recipes with the
first published recipes for stuffed, boiled eggs were from medieval Europe. In the 17th century, this was a common way to prepare eggs. they were not called
"deviled" until the 18th Century, in England.
Fried Eggs - Perfect Fried Egg - A French technique that very slowly cooks the eggs in butter.
Microwave Eggs - How to microwave poached eggs, fried eggs, scrambled eggs, and boiled eggs.
Poached Eggs - The best eggs for poaching are the freshest eggs you can find.
If eggs are more than a week old, the whites thin out. Whites of fresh eggs willgather compactly around the yolk, making a rounder, neater shape.
Scrambled Eggs/Omelets - Scrambled eggs make a delicious and quick meal, but there is a little science to getting them just right.
