Fried Eggs
Fried Eggs
|
Fried eggs are also known as sunny-side up, over easy and basted.
| Yield |
| 1serving |
|
|
|
|
Fried Eggs
Fried eggs are also known as sunny-side up, over easy and basted.
|
Instructions
- Heat an 8 or 9-inch sauté pan over low heat for a few minutes.
- Break each egg into separate bowls, taking care not to break the yolk and removing any shell fragments. Add the butter to the skillet and let it slowly melt and gently foam, don’t let it sizzle (if the butter doesn’t foam the pan is too cool — if the butter browns the pan is too hot). When foam subsides (about 1 minute), swirl to coat the skillet.
- Gently slide each egg into the hot butter. Quickly season eggs with salt and pepper to taste, and cook. The whites will gradually solidify from transparency into snow-white cream; the yolks will thicken slightly as they heat. Cook for about 2 to 2 1/2 minutes for runny yolks, 3 to 3 1/2 minutes for soft but set yolks, and 4 to 4 1/2 minutes for firmly set yolks.
- For Basted Eggs: Melt sufficient butter in the pan to spoon hot butter over the top of the egg until cooked. Alternatively, add a teaspoon of water to the pan, cover and cook to desire level of doneness.
- For Over-Easy Eggs: Flip the egg in the pan after the egg is mostly set to finish cooking the white.
You must be logged in to post a comment.