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Basic Fried Eggs - Steam Fried Eggs Fried Egg
Now for the modern version (rather my version) of the above recipe: 1 fresh large egg*
3/4 tablespoon of butter
Salt and pepper * Use the freshest and best eggs you can find. Place a small non-stick frying pan over the lowest possible heat on your stove (if using gas, you should barely see the blue flame.) Add the butter and let slowly melt, making sure it doesn't foam and is not sizzling. When all the butter has melted, crack the egg into a small bowl, dish, or saucer (taking care not to break the yolk and to remove any shell fragments). Gently slide the egg off the dish into the frying pan and cover with a lid. Continue cooking approximately 5 minutes until the egg white solidifies from transparency into snow-white cream; the yolk will thicken slightly as it heats. How quickly the egg cooks is dependent on how low you have the heat. Do not flip the eggs but leave the egg sunnyside up and natural. When your egg is done, slide cooked egg onto a serving plate; sprinkle with fresh cracked pepper, salt, and serve.
Basic Fried Eggs:
Heat a non-stick skillet (or a regular skillet greased with a small amount of butter, margarine or cooking oil) at medium heat until just hot enough to sizzle a drop of water. Or use a regular skillet and add a small amount of butter or oil. Break eggs and gently slip into the skillet. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard (turning eggs gently to cook both sides or adding a small amount of water and covering with lid to cook tops of eggs). Season with salt and pepper as desired.
Steam-Fried Eggs:
Reduce butter to just enough to grease pan or use light coating of cooking spray and/or nonstick pan. In a frying pan over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Break and slip eggs into pan. Immediately reduce heat to low. Cook until edges turn white, about 1 minutes. Add 1 teaspoon water (for more eggs, decrease proportion slightly for each additional egg being cooked). Cover pan tightly with lid to hold in steam. Cook until whites are completely set and yolks begin to thicken but are not hard. Remove from pan and season as desired. DON'T FORGET TO SAYING THANK YOU FOR THE INFO PROVIDE !! ;) LOL LOL LOL LOL LOL
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trollwatcher and this was the last request you ask me to post lol .
1 fresh large egg*
""1 fresh large egg*"" yeah, don't forget that! LOLOLOL !!!!
ok amigo, heads up:
"Use the freshest and best eggs you can find." LQQK around real hard and AVOID chemical/hormone/genetically modded mutant eggs for starters
and FIND "free range" chicken eggs! Forget the torture cage sh*t they sell at the stores. Find a local farmer and drive there and get REAL EGGS from genuine certified chickens!
Hey and check out no peeps have been banging the chickens too and stressing them out! You don't need those types of eggs, nor support peeps that do that sick stuff, let them pay starving red light zone ladies designed for that purpose, FTS :@
The rest of luis post is ok, but with good eggs you don't need salt, just some pepper or chives, other herbs etc.
We want flavour man, not taste of snotty beach water, wtf?! :O
I heard that luis was caught shagging a sheep.
When he was asked "how low can you get?" he replied "A sausage dog".