Frying an egg (or eggs)
YOUR LIFE DOES NOT DEPEND ON THIS!
I think that it was in the Food and Wine supplement of my local newspaper (the Sarasota Herald-Tribune) that I saw a recipe for fried eggs.
At first I thought "who needs a recipe for something as mundane as this?"
But I read the recipe which offered fried eggs with fluffy whites and firm yolks.
Then I tried it, and it works!
First, line the skillet with a smear of oil.
Then, heat the skillet and oil on a medium to high setting. When the skillet and oil are hot add the egg/s.
As soon as the edge of the whites firm up, dip your finger into cold water, flick the water on the eggs, then reduce the heat and cover the skillet with a lid.
After two or more minutes the egg/s will be ready.
The whites will be wonderfully fluffy, and the yolks will be firm and well formed.
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I've tried this recipe twice, and "dammit" it works.
So I will now be able to "shuffle off this mortal coil" in the sure and certain knowledge that I knew how to fry eggs with fluffy whites and firm yolks.
Tee hee!
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