Wednesday, March 28, 2007
Eggs, the easy
Today's guest chef is not-me James. Other people are totally welcome to guest chef - just send me a recipe with the "you will need/you already have" headers.
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How to fry an egg, the easy.
I don't know about other people, but I hate cooked egg yokes with my
eggs. Lots of people will scramble their eggs, and I do that too
sometimes, but really the easiest way to cook an egg is to fry it. I
also hate uncooked whites, so how do you go about making both things happen?
You will need:
A lid for your frying pan (you might have this already)
an egg
You already have:
frying pan (Can be regular or nonstick)
butter/margerine
Spatula/flipper
water (I hear most people have that on tap)
Heat your pan up to a medium heat on your stove, I usually just turn the
knob half way, but some stoves cook hotter or colder, If you know this,
thats good, if not, you'll survive.
Once your pan is warm, add a little bit of butter or margerine to it. I
usuallly put about a teaspoon, just enough to coat the pan
if your butter or margerine starts to brown right away, the pan is too
hot. hold it under the tap for a few seconds and pour out the water to
cool it off. (if you do this, please wait for the pan to reheat before
proceeding)
crack your eggs into the pan. Cracking eggs does admittedly take a
little practice, you can hit them with the back of a knife to crack the
shell a little (don't hit too hard) once you have a crack that goes a
little ways around the shell, put one thumb on each side of hte crack
and pull them apart, . Do this over the pan, but not more than about
15cm over the pan or the yolks may break on impact. If you break a
yolk, don't stress it, we all break the occasional yolk.
Once the eggs are in the pan, put a little water (maybe 2 tablespoons)
into the pan and put the lid on.
If you have a see through lid that fits your pan, this will make your
life easy. if not, (I sometimes use a plate to do this (make sure your
plate is a type of ceramic that can take the heat if you want to do
this) and always make sure you can remove it without burning yourself)
just check it often. It should take between a minuite and a minuite and
a half to cook.
You will know it's done by having the yolk clouded over by some milky
stuff, and the white will be a uniform white all the way to a yolk. The
white next to the yolk will be the last part to cook, so if it looks
darker near the yolk, it needs just a bit more time.
Once it is done take your spatula/flipper/kinfe and make sure the eggs
are completely seperated from each other, and slide them gently around
the pan to make sure that they are not stuck to the pan. Then simply
pour them out gently onto your plate, just tilt the pan slowly until the
eggs slide out.
I like to serve them on toast, but everyone's different.
Labels: Cooking isn't complicated
posted by James at 5:56 PM
1 Comments:
I like my eggs COOKED; yolks hard and whites browned. When I fry and egg, I try to break the yolk and if it doesn't I poke it with the spatula until it does. I fiy it with a lid on until it is mostly hardened up and then flip it over to cook the top. I also serve fried eggs on toast.
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