I don't mean to say that I just discovered fried eggs, or anything nonsensical like that. I have long been a die-hard fan of the over-easy and sunny-side-up varieties. My father used to make me fried eggs nearly every day, when I was little and scrawny and he wanted me to gain weight. He vowed to make me anything I wanted if I promised to eat it all. My request was always 2 fried eggs, sunny-side-up, with 2 pieces of toast. I have to wonder what my cholesterol was at that age ...
Anyway, despite my love of eggs, I never learned to make fried eggs very well--the whites stuck to the pan and yolks always broke. So disappointing. But today I made five (5!) fried eggs, all without mishap. The key? Lots of oil in the pan, and the correct heat. Thank you, thank you, Joy of Cooking (1997).
This venerable tome tells us that, for 4 fried eggs, we need 1-2 Tbsp. of olive oil or butter in the pan, heated at medium low heat. This is a LOT of oil (I think), but I used 1.25 Tbsp -- 1 Tbsp olive oil and 1/4 Tbsp. butter -- and didn't add the eggs too soon. Halleighlujah! It all worked just great. After the first four, I fried the fifth without adding extra oil, and that worked too, though it was little sticky. And they were all mighty tasty.
So in case you struggle making fried eggs, trust the Joy of Cooking. It won't lead you astray.
jessica
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2 comments:
Indeed. Lots of butter/oil and and a hot pan is the secret for fried eggs (my dad trained me on this one). But I must report to readers that, although Jessica may have struggled w/ sunny-side-up and over-easy eggs (I'll take her word for it), she has ALWAYS been the master at scrambled eggs. The best scrambled eggs around without question. I'm getting hungry just thinking about it....
thanks, man! whenever you're in madison, let me know and i'll happily whip up some scrambled eggs (or fried eggs!) for you! hope all is well in nyc ...
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