Thursday, 17 August 2017

Frying an egg (or eggs)


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.


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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