Cookbook:Fried Eggs
Fried Eggs | |
---|---|
Category | Breakfast recipes |
Servings | 1 |
Energy | 190 Cal (2 eggs) |
Time | 5 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Breakfast
Fried eggs, a popular breakfast dish in the United States, Canada, and Western Europe, take about 5 minutes to prepare. They are often served with toast or with other fried dishes.
Ingredients
editEquipment
edit- Small (10-inch) frying pan
- Spatula
- Gas ring, at medium heat
Procedure
edit- Melt the butter in the pan over low to medium heat.
- Crack open the eggs into the pan and let fry until the yolks begin to harden at the edges (indicated by a lightening in the yolk color).
- Using the spatula, flip the eggs over and allow to cook 10 seconds for over-easy, 30 seconds for over-medium, or up to 1 minute for over-hard.
- Add salt and pepper to taste, and serve.
Notes, tips, and variations
editSunny side-up fried egg - For sunny side-up eggs, do not flip the eggs. Use a slightly lower heat, and cover the pan with a lid for some of the cooking period. An ideal sunny side-up has a runny yolk, but the white should be cooked.
- Uncooked egg white (often called jelly) is normally unwanted and less-preferred than a partially cooked yolk, so err on the side of overcooking rather than undercooking the eggs.
- For a richer taste, try sprinkling the egg with grated Parmesan or freshly-chopped basil and chives.
- When frying eggs for sandwiches, rolls or wraps, it is often a good idea to break the yolks. This increases the coverage of yolk so that every bite gets some yolk, and it prevents uncooked yolk dripping out.
Warnings
edit- Many people prefer their eggs only partially cooked. Please see the egg ingredient page for possible health concerns of eating raw eggs.