Top-ranked recipe named "Perfect Fried Eggs"
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...
"It's hard to believe that you'd need a recipe for a fried egg but I have to say - the recipe did make some dammed fine eggs! I mean to say, this recipe won't replace my quick everyday - crack eggs into lots of hot bacon grease, use a spatula to baste top of eggs with hot bacon grease and serve - recipe. But for special occasions when I want impress - this is the go to recipe from now on - no doubt!"- DaddyBlues
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...
* 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.
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clintes1 2 months agoI can never fry eggs that have a hardened yolk until I followed this recipe. This is so simple! Reminds me of how my mom used to make them fresh from the chicken coop
sonnie89 2 months agoGood for breakfast
MKAOI 4 months agoGrew up eating the eggs like this, this method as been used in my family for at least 50 years. Can also add a dash of pure olive oil to the butter.
haileybree87 1 year agoI still fliped the egg but it was betterthan usual
aaroneasleyii 1 year ago
Heatherferg 1 year agoExcellent way to do eggs. Thank you for sharing.
dark-molecule 1 year agoAmazing recipe, I made it this morning for breakfast it was easy to make and tasty I'd recommend it :).
kwond 1 year agoExcellent recipe! I tried 2 eggs, they were so good I had to have a third! Just like at one of my favorite restaurants I go to time to time. I had my eggs over easy my wife likes hers firm. She told to watch the edges otherwise she likes them. Thank you so much!
AlyssaMahina 1 year agoI've always made eggs for myself and my son, but I have never been able to get the perfect runny yolk. This is. A great method.
mogriff1 2 years agoI broke my yolk (I do not like runny yolks) and cooked about a minute longer. This method will be the way I do fried eggs going forward. There were no hard edges and it evenly cooked with a great soft texture inspite of cooking it a little longer. The low temperature ( and not flipping, which I usually do) is the key. Perfect!