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Monday, October 25, 2010

How to Fry an Egg

There isn’t much room for embellishment when making a fried egg but there are a thousand ways to make it less than perfect.  A friend of mine shared this page for the best fried egg you will ever make.Fernand Point, a Frenchman considered to be the godfather of modern cuisine, would test new chefs by having them prepare this simple item. If they failed, he would pistol whip them to within an inch of their miserable lives. OK, that part about the beating isn’t true but it should be if he really wants to be called “the Godfather.” My point about Mr. Point is that the man liked a good fried egg.

A fried egg isn’t just a breakfast item, it’s an excellent way to dress up a serving of rice, or beans, or rice and beans. A fried egg makes dishes look jolly, adding a perfect touch of color and depth to many recipes.  I am paraphrasing his technique here for the sake of simplicity, and I also use less butter, but the idea is still the same. Take a small non-stick skillet and melt a tab of butter at low heat. Carefully break the egg in the pan and cover. Cook on one side only until the egg reaches your desired level of firmness. The butter will release a bit of water which helps to steam the egg in the covered pan—oils do not release liquid which is why butter is essential to this recipe.

1 comment:

  1. Odd: I can make perfect boiled eggs, but my fried ones are always a bit hit and miss.


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