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On frying eggs

I've fried eggs for a long time now. I can't remember the first time I cracked one into a frying pan...

It's always been the same, a little oil, a reasonable heat, and cook the eggs as quickly as possible, splashing on oil to cook the top of the egg. It's real fast food, and well, cooking them that way has always worked. But today I tried something different, slowly heating a tiny drop of olive oil in a heavy pan before cracking in the eggs and cooking them slowly at the same low heat. There's no need to flip hot oil onto the egg, just letting it cook.

The result?

A nicely crispy base, good solid whites, and a yolk with just the right consistency to be spread on toast. Possibly the best eggs I've ever made.

I think I may well have found a new technique. I just need to repeat the process a few times to ensure that it's the same every time.

Here's to trying something new!

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Comments

( 16 comments — Leave a comment )
autopope
Dec. 4th, 2011 07:22 pm (UTC)
You fry eggs in OIL??!!?

Heretic! The only true fried egg is one that has felt only the light touch of good honest butter!
sbisson
Dec. 4th, 2011 07:31 pm (UTC)
Extra virgin olive oil is rather good.

But when I do have it, I go for the one true fat: goose fat.
marypcb
Dec. 4th, 2011 07:35 pm (UTC)
or duck fat...
guybles
Dec. 4th, 2011 07:32 pm (UTC)
Butter? Butter?! Get thee behind me, Satan. It has to be beef dripping to get the working-class, homely scent that such a foodstuff truly represents.
johnpalmer
Dec. 4th, 2011 11:13 pm (UTC)
One can argue for clarified butter - or, "butter oil" which is my new favorite name for clarified butter. I suppose that could be excruciatingly honest butter :-).
timill
Dec. 4th, 2011 07:32 pm (UTC)
Bacon fat is the One True Way!

You might try putting a lid on the pan to help cook the upper side of the eggs.
marypcb
Dec. 4th, 2011 07:38 pm (UTC)
ooh, ooh, ooh, ick, no; makes the egg white touch and chewy. although I can only eat egg white when it's chewy and golden hence needing the hot fat spooned onto it to crisp it up.

EDIT: the lid, for clarity. bacon fat is the gold standard but we can rarely find bacon with enough fat on to fry eggs in afterwards any more - and I so miss bacon rind. where does it all go these days?

Edited at 2011-12-05 03:32 pm (UTC)
desperance
Dec. 5th, 2011 11:33 pm (UTC)
If you have a Morrison's nearby, they sell pork rinds for crackling. Which can be sliced up to make pork scratchings, which will then yield lots'n'lots of fat for other uses...
marypcb
Dec. 6th, 2011 12:19 am (UTC)
Not at all our demographic here in Putney ;-) Maybe the Chinese supermarket, although they mostly have them part cooked for casseroles
were_gopher
Dec. 4th, 2011 08:06 pm (UTC)
The bacon fat coming from the streaky fried first in maybe a little dripping to start it off if someone committed the heresy of washing the pan. The finishing touch being frying a slab or two of bread up in the excess grease to make the finest bacon and egg butty known to man.
surliminal
Dec. 4th, 2011 11:06 pm (UTC)
Er you couldn't just try flipping the egg??
johnpalmer
Dec. 4th, 2011 11:17 pm (UTC)
I've never been *great* at fried eggs, ever since I found something really gross about uncooked white in texture. (It's probably a false memory but it's *very* intense.)

But I did get a good laugh when I explained "the important part of cooking eggs over easy"(flip, let them land just long enough to stop moving, put them on the plate) - "letting them cook long enough on the top".
marypcb
Dec. 5th, 2011 03:34 pm (UTC)
I *loathe* egg white uncooked, runny or any way except disguised by crisping in oil. blech. it's my only sensory food ick - I don't like the taste of beetroot or fakenaise and turkey is dry and dreary but they're don't like rather than can't stand... just one isn't bad ;-)
dalmeny
Dec. 5th, 2011 12:55 am (UTC)

I flip the yolk onto the white, so it will partially set while remaining gooey inside. I prefer low heat and either olive oil or butter.

I do not want crispy bits of egg.

desperance
Dec. 5th, 2011 11:35 pm (UTC)
I also don't think eggs should be in any way crispy. I fry 'em real slow in butter or oil, and am deeply happy with soft whites and runny yolks and still-liquid slimy bits.
voidampersand
Dec. 5th, 2011 12:26 am (UTC)
I look forward to your invention of the frittata.
( 16 comments — Leave a comment )