How to Fry an Egg🍳
There is something just so familiar about a plain fried egg. Less familiar is a precise method for doing it to specification, with confident control over the process. Here are the basic guidelines.
- •Put some bread in the toaster.
- •Place a heavy, good-quality pan over medium-low heat for about a minute.Cast-iron or stainless steel, for example (avoid nonstick coatings). Have a tight-fitting cover handy.
- •Add a little butter and/or olive oil.When butter foams and/or olive oil slides, swirl to coat the pan. (And can be more than a little.)
- •Crack each egg into a saucer.This is your insurance policy. If some shell gets in, you can remove it. If the yolk undesirably breaks, you can use the egg for something else.
- •Slide the egg(s) into the pan.Make sure there is room for each egg to sit in its own spot without crowding.
- •Sprinkle lightly w salt & pepper.Keep the heat medium-low.
- •Sunny-side up(The yolk is set on the bottom but remains creamy. The white is firm and light golden on the bottom.) Cover the pan and cook 3-5 minutes.
- •Over-easy(The yolk remains creamy but becomes covered by a cooked film of white.) Same as sunny-side up, gently flip and cook very briefly on second side. Slightly longer for over-medium.
- •Steam-basted(Similar to over-easy, but turning is unnecessary.) Begin as you would sunny-side up, but when edges turn opaque (about 2 minutes in) add 1tsp water per egg, directly to the exposed surface of the pan. Quickly replace the cover to hold in the steam; cook till whites = set and yolks = thick but not hard (about 1.5 minutes longer).
- •Serve right away!With the toast. And enjoy often because...egg goodness is indeed real.