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...
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (107g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 141 (73%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 438.3mg||135 %|
|Sodium 218.3mg||8 %|
|Potassium 135.7mg||4 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.8g|
|Protein 12.6g||18 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 194
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