Memasak Telur Ceplok

Ingredients and Equipment

• Eggs
• Pan (preferably non-stick)
• Butter or oil
• Spatula
• Plates
• Salt and pepper (optional)

Steps

• Crack eggs into a small bowl. This is to prevent shells from ending up in the pan.
• Add butter or oil to the hot pan. Be mindful of the amount of fat; enough for a thin film covering the bottom. Oil should be hot but not smoking.
• Pour the egg into the pan in a controlled manner.
• Let the egg cook undisturbed until the whites are set but the yolk is still runny.
• Use a spatula to gently lift up the edges of the egg as it cooks.
• Season with salt and pepper to taste.
• Serve immediately on a plate.

Cooking Temperature

• Medium heat over the pan for consistent cooking. Too low, and the eggs take too long. Too high, and the eggs might burn quickly.

Different Types of Fried Egg Styles

• "Ceplok" is a style of fried egg with a runny yolk and no flips. This is the common style associated with the word.
• A fully cooked fried egg involves turning the egg over during cooking.

Variations

• Add ingredients like chopped onions or vegetables to the pan.
• Adjust heat for different yolk doneness preferences. Experiment with heat levels to find your preferred style.
• Use different oils (like olive oil) for varied flavors.

Common Mistakes

• Overcrowding the pan prevents even cooking.
• Using too much oil creates excess grease and may damage the pan.
• Insufficient oil temperature results in runny whites.
• Handling the egg roughly damages the egg during cooking.
• Incorrect spatula use (inverting an egg with a runny yolk) might break the yolk.