Fried Eggs

Fried Eggs


Almost as delicate as poached eggs—minus the fuss—and perfect in all the same dishes.
TIME 10 minutes
MAKES 1 or 2 servings
1 tablespoon butter or olive oil
2 eggs
Salt and freshly ground black pepper



Method
1 Put the butter or oil in a medium skillet, preferably nonstick, over medium heat. When the butter has melted or the oil is hot, swirl it around the pan until the bottom is coated.

2 After about a minute, when the foam from the butter subsides or the oil shimmers, crack the eggs into the skillet. As soon as the whites lose their translucence—this takes only a minute—turn the heat to low and sprinkle the eggs with salt and pepper.

3 The eggs are done when the whites are completely firm and opaque, even around the yolk. (If you like them less runny, cook them for 1 or 2 minutes longer so the yolks aren’t so jiggly.) Gently lift them out of the pan with a spatula, being careful not to break the yolks, and eat them right away.

Variations
  • Eggs in the Hole.Eggs and toast all together: For each egg, use a small glass or other round object to cut a circle in the center of a slice of bread. In Step 1, double the amount of butter or oil; when it’s ready, put the bread slices and the rounds in the pan and cook for a minute or so. Turn, then crack the eggs into the holes in the bread. When the eggs begin to firm up, carefully flip the slices with a spatula. Cook on the second side for a few more seconds, sprinkle with salt and pepper, and serve with the rounds.

Tips
  • Fat matters when you cook eggs: Butter will be rich and luxurious, while olive oil gives you a more complex, earthy flavor.
  • You can fry as many eggs at a time as will fit comfortably in the pan. Just be sure to increase the amount of fat too. If the whites run together, separate them with a spatula as they harden. They won’t be as attractive, but this way everyone can eat at the same time.

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