French Fry an Egg

Notes on Eggs

1.   Farm fresh and free range eggs have more durable yolks than their mass-produced brethren. Stronger yolks are less likely to break while frying.

2.   The color of an egg has no effect on its taste. The egg color is determined by the hen’s breed. The yolk color is determined by its diet.

To French Fry an Egg

1.   Heat a well seasoned pan over a low heat until hot.

2.   While the pan is warming up, crack one or two eggs into a cup or small bowl. Be careful to preserve the yolk.

3.   Add butter to the pan. Let it melt and foam. Swirl the pan to coat it with butter. (If the butter browns, your pan is too hot. Turn down the heat and start again.)

4.   Holding the cup or bowl close to the frying pan’s surface, pour the eggs into opposite sides of the pan.

5.   If the white albumen of the egg is clinging to the yolks, gently break the sac with the tip of a spatula to distribute the white evenly.

6.   Cook over low heat until the egg whites solidify and the yolk is hot, but still mostly liquid.

7.   Season the whites with salt and freshly cracked pepper.