Even a Kid Can Do It Perfect Fried Eggs Recipe - Breakfast.Food.com (2024)
THIS WORKED! I'm a convert to this technique. I'm a MAJOR egg lover -- can eat them 3 times a day and not get tired. Unfortunately, my fried eggs/easy over eggs skills were sketchy, at best. Luckily, I enjoyed all my mistakes, even if I was frustrated I couldn't get those lovely, hot, soft, creamy, rich yolks on demand unless I soft-boiled them (we even have backyard chickens so I get the best egg possibilities). THANK YOU for posting this technique -- strangely, my husband is struggling with it, but after seeing me produce yolk-perfect eggs several times in a row, he's willing to try until he gets it, too. I bet if he had a clear lid, like Greeny4444, he'd be an instant success (he's let them get too firm).
The best thing about frying eggs in butter is the taste. Because butter is higher in fat than oil, your eggs will naturally take on that rich butter flavor as they crisp in the pan. It's similar to the way some chefs add a pad of butter to their scrambled eggs as they cook.
When frying eggs, opting for high-heat cooking oil can help reduce harmful free radicals. Eggs are an incredibly nutritious food. They contain relatively few calories, but they're packed with: proteins.
You start by adding a small amount of oil to the skillet and cracking in the eggs, just like you normally would. Then, about 30 seconds in, you add hot water to the pan, basting the eggs until the whites are set and the yolks are still runny. It creates tender, soft fried eggs with no overdone edges in sight.
The secret ingredient to perfect fried eggs is adding a tablespoon of water to the pan once your whites have cooked about 80% through. Once you've added the water, you'll want to immediately cover your pan and allow the steam to finish cooking the egg whites.
Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.
For a sunny side up egg, the egg is cracked in the pan and cooked simply—no flipping required. That results in a golden, runnier yolk and a perfectly cooked white. For over easy eggs, you'll flip the egg partway through cooking, which results in a more even cook for the egg overall.
5. Eggs for immediate service: cook to an internal temperature of 145˚F (63˚C) for fifteen seconds. 6. Leg of lamb: cook to an internal temperature of 145˚F (63˚C) for four minutes.
Quick Notes: The correct dredging order is flour first, then egg, then crumbs. Season all stages of breading foods. That means season the flour with salt and pepper and season the crumbs with salt and pepper.
Sprinkle a pinch of seasoning cube and salt to taste. Stir, and then make sure it is spread evenly on the frying pan and boiling in very little oil. Then pour in the (already broken and mixed eggs). Allow some minutes of frying before you flip.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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