Perfect Fried Eggs

2 Servings
100% would make this recipe for Perfect Fried Eggs again.

Here are the best possible fried eggs. This method is adapted from the ultra-meticulous French chef Fernand Point (1897-1955). The Point approach involves gently, slowly cooking the egg to retain its delicate purity, a careful technique that is somewhere between frying and poaching in hot butter. The technique makes one spectacular egg and demonstrates that simplicity and purity often yield the best dishes of all...

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Perfect Fried Eggs Ingredients

2 large eggs	Table salt and fresh ground black pepper
1 tablespoon unsalted butter (cold)

Instructions for Perfect Fried Eggs

Heat an 8- or 9-inch heavy-bottomed nonstick skillet over the lowest heat on your stove for about 5 minutes (if using gas, you should barely see the blue flame).

Break open each egg onto a separate saucer, taking care not to break the yolk and removing any shell fragments. Add the butter to the skillet and let it slowly melt and gently foam, don't let it sizzle (if the butter doesn't foam the pan is too cool -- if the butter browns the pan is too hot). When foam subsides (about 1 minute), swirl to coat the skillet.

Gently slide each egg off their saucer into the hot butter. Quickly season eggs with salt and pepper to taste, cover skillet and cook. The whites will gradually solidify from transparency into snow-white cream; the yolks will thicken slightly as they heat. Cook for about 2 to 2 1/2 minutes for runny yolks, 3 to 3 1/2 minutes for soft but set yolks, and 4 to 4 1/2 minutes for firmly set yolks. Do not flip the eggs but leave the egg sunnyside up and natural.

When your eggs are is done, slide each egg onto a small serving plate and serve immediately with crispy bacon and simple buttered toast...

Main Ingredient: EggsCuisine: French

Ingredient Insight - look inside this recipe

Black pepper

Butter

Eggs

Saute Quick easy eggs butter Main Dish Brunch Breakfast Eggs French

for flavor and categorization

Not everyone can fry a egg like this-one

chefrene
on Jul 16 2008 12:28PM

Total Time: 0:15
Active time: 0:10

* This recipe deserves great eggs...the freshest, best eggs you can find. It's well worth the effort and the expense, of using free-range organic eggs from a local producer (one of the few organic items for which I notice a vast difference in taste). * If you?re frying up some bacon or have some bacon grease, you can substitute it in place of the butter for even tastier fried eggs. However, bacon grease will not go through butters visual changes that you can use to judge the pan?s heat. * A nonstick skillet is critical in ensuring an easy release of the eggs. * Stove burners or heating elements vary, it may take a few tries before you determine the ideal heat setting for frying eggs on your stovetop.

carolynbuss
on Dec 20 2007 7:41PM

Total Time: 0:15
Active time: 0:15

[I made edits to this recipe.]

sgrishka
on Sep 2 2007 6:42PM

[I made edits to this recipe.]

sgrishka
on Sep 2 2007 6:41PM

1.) This recipe deserves great eggs...the freshest, best eggs you can find. It's well worth the effort and the expense, of using free-range organic eggs from a local producer (one of the few organic items for which I notice a vast difference in taste. 2.) If you're frying up some bacon or have some bacon grease, you can substitute it in place of the butter for even tastier fried eggs. However, bacon grease will not go through butters visual changes that you can use to judge the skillets heat. 3.) A nonstick skillet is critical in ensuring an easy release of the eggs. 4.) Stove burners or heating elements vary, it may take a few tries before you determine the ideal heat setting for frying eggs on your stovetop. [I posted this recipe.]

sgrishka
on Sep 2 2007 6:38PM