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Perfect Fried Eggs Sat Jun 23, 2012 11:46 am
Calpol
This highly nutritious, full of protein, colourful delight is fried up in a few minutes and placed alongside a couple of rashers of bacon, a sausage or two, a spoonful of baked beans, a large helping of tasty fried mushrooms, fried tomato and not forgetting a few slices of fried bread, or toast for a healthier option.
Traditionally, fried eggs are eaten for breakfast, preferred by most people at the weekend, as a special treat, but they can also be enjoyed as a light lunch or evening meal any day of the week.
Other popular ways to eat fried eggs are in a sandwich or soft bread roll, served on top of hot buttered toast, accompanying French fries or even topping off a beef burger or served alongside another piece of meat.
Frying an egg is very straightforward, however, there are a number of factors to consider, such as which type of pan to use, whether to cook the egg in oil or butter and whether or not to serve the eggs sunny side up or flip them over and cook the underside.
After considering all of the above, one must always remember to never ever serve a guest a fried egg that has a broken yolk and which has begun to solidify.
A perfectly fried egg has a neat round opaque white, that has not spread out in the pan (fresh eggs less than 5 days old from the packaging date are ideal) and has a high rounded yolk that sits regally in the middle of the white. The best part of eating a fried egg is breaking the yolk and watching the yellow liquid slowly spill over the rest of the egg. This is then carefully mopped up with a piece of fried bread or toast.
A French technique is to very slowly cooks the eggs in butter. Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it. Bon appetit!
