Fried Eggs

First, the lingo:

 

Fried - how you’re cooking them; in a pan with butter.

 

Sunny side up - only one side is cooked.

 

Over easy, medium, or hard - the eggs are cooked on both sides. Easy means the second side is cooked only briefly so the yolk is still soft. For medium the yolk will be mostly set but still a little runny, and for hard the yolks are cooked until they are solid. You’ll probably want to make some toast to mop up every last bit of egg from your plate.

 

A regular 10-inch frying pan will hold up to four eggs. Use a second pan or cook them in batches if you want to cook more than that. The other alternative is if you have a griddle that is bigger and will fit more eggs on it.

 

It pays to be patient and take the time to cook the eggs at a lower rather than higher heat which allows the yolks to thicken without overcooking the whites.

 

FOR 2 SERVINGS

 

Ingredients: 

1 tablespoon butter or margarine

4 eggs

 

. . . . . . . .

 

Instructions:

▪ Heat the butter or margarine in a frying pan on medium heat.

 

▪ Crack the eggs one at a time into a small bowl and carefully slide each egg into the frying pan. Alternatively you can crack the eggs directly into the frying pan, but it will be trickier to fish out any pieces of shell if they fall into it.

 

▪ Cook until the whites are set and form an opaque and solid white frame around the yolk which has thickened. At this stage they are sunny side up and ready to eat if you like them that way. Use a spatula to carefully transfer the eggs to plates.

 

▪ If you want to cook both sides use a spatula to turn the eggs over. As careful as you will be, sometimes you just can’t avoid having the yolk break, but that’s the way it goes. For eggs over easy with the yolks still runny cook for only 10 seconds before transferring to a plate. For harder yolks you obviously let it cook longer, but timing to achieve your preference is something you will learn from experience.