5.2.4 Pre Read.docx

Contents {#contents.TOCHeading} ======== [Fried Eggs 1](#fried-eggs) [Fat 1](#fat) [Sunny Side Up Eggs 1](#sunny-side-up-eggs) [Over Easy Eggs 2](#over-easy-eggs) [Over Medium 2](#over-medium) [Over Hard 2](#over-hard-or-full-fry) [Serving Fried Eggs 2](#serving-fried-eggs) Fried Eggs ======...

Contents {#contents.TOCHeading} ======== [Fried Eggs 1](#fried-eggs) [Fat 1](#fat) [Sunny Side Up Eggs 1](#sunny-side-up-eggs) [Over Easy Eggs 2](#over-easy-eggs) [Over Medium 2](#over-medium) [Over Hard 2](#over-hard-or-full-fry) [Serving Fried Eggs 2](#serving-fried-eggs) Fried Eggs ========== Fried eggs are a particularly popular breakfast item. They are prepared in a frying pan with fat, keeping the white and yolk whole. Usually, they come out of the pan with runny yolks and set whites, but you can also cook them all the way through to your liking. They should always be prepared to order and served right away. There are several different ways to prepare fried eggs, using different cooking methods, fats, and tools. Fat --- Because fried eggs are usually cooked at a low temperature, any cooking fat will do. Butter and olive oil are popular due to their rich flavour. Ghee, canola oil, grapeseed oil, peanut oil, and bacon fat are all suitable. Remember that the flavour will be affected by the oil you use. If you prefer to add no flavour at all, choose a neutral oil like vegetable or canola. The temperature of the fat in the pan needs to be kept low while frying eggs in a thin coating of butter or oil to prevent the bottoms from burning before the tops are done. The tops of eggs that will be served sunny-side up can be firmed fast by covering the pan with a heat-reflecting lid. Sunny Side Up Eggs ------------------ A sunny-side-up egg is fried on one side, exposing the gorgeous golden yolk. When most people think of fried eggs, they envision this. Using this technique makes it simple to cook eggs to perfection, ensuring they have a vibrant yolk and no unappetising globs of raw egg white. Crack the eggs and, add them to the hot oil and cover the pan with a lid. Use the basting or cover with a lid to cook a sunny-side-up egg; do not add water to the pan. This will cover the wonderful yolk with a film. No flipping or basting is necessary; cover the pan and let the heat do the cooking. Track how long this method takes on your stovetop, and you\'ll have perfectly cooked eggs every time. If you\'d prefer basting your eggs, use an extra tablespoon or two of oil. After adding the egg(s), cook them in the oil, keeping the heat low. While avoiding the yolk, carefully baste the white until it becomes firm. If you don\'t want to baste or cover your sunny-side-up eggs, heat the oil or fat, then reduce the heat to low and add the egg (s). The whites should be firm after 4 to 5 minutes of cooking. -- 2 ways ### Cooking (with a lid) - Melt butter in a cast iron, carbon steel, or nonstick skillet over medium heat until lightly foaming, tilting the pan to distribute the butter evenly. - Carefully break eggs into the skillet, season with salt, and cover with glass lid. - Cook until the whites are just set, about 1 minute and 30 seconds. - Remove the lid and continue to cook for another 1 minute and 30 seconds, or until the whites are completely set and the yolks are still runny. - Transfer to a plate, season to taste with salt and pepper, and serve immediately. ### Cooking (crispy base) - In a cast iron, carbon steel, or nonstick skillet, heat oil over medium heat until lightly foaming, tilting the pan to distribute the oil evenly. - Let the oil heat up a bit, just before smoking point. - Crack your egg into the pan. Be careful of the egg sputtering. - Fry until the edges start browning and getting crispy. - Remove from heat immediately. Over Easy Eggs -------------- Fried eggs that have been turned over to fry the top and cover the yolk with egg white are known as over-easy eggs. The unbroken yolk should still be fluid, while the whites should be firm.  The eggs and the pan are the two things that matter most in this recipe; wherever feasible, choose fresh eggs. You should also be sure to choose a nonstick skillet of high quality. Serve with crispy home fries, a side of bacon, and a grilled tomato and over easy eggs on buttered toast. ### Cooking - Heat butter in a cast iron, carbon steel, or nonstick skillet over medium heat until lightly foaming, tilting the pan to distribute the melted butter evenly. - Carefully break eggs into the skillet, season with salt, and cook until the whites are nearly set on top and the yolks are still runny about 2 minutes. - Using a flexible spatula, gently flip the eggs one at a time, season with salt, and let cook another 5 to 10 seconds. - Transfer to a plate, season with pepper if desired, and serve immediately. ### Over Medium The only difference between over medium eggs and over easy eggs is that they are cooked a little bit longer after the flip. This means that the yolk is approximately halfway cooked, partially set but still creamy, and not entirely opaque. When the egg is cooked to the appropriate doneness, remove it from the pan with a spatula after frequent checking. ### Cooking - Heat oil in a nonstick skillet over medium-low heat until shimmering, about 2 minutes. Tilt the pan to distribute the oil evenly. - Crack the eggs into opposite sides of the skillet. Season with a pinch of kosher or flaky salt and a grind of freshly ground black pepper. - Reduce the heat to low and let the eggs cook undisturbed until the whites are mostly opaque and set except for the ½ inch area around the yolks, about 2 minutes. - Use the edge of a flat spatula to cut and separate the eggs from each other if needed. - Gently slide the spatula under one of the eggs, making sure it is centred under the yolk, and carefully flip the egg. Flip the second egg. - Season the eggs with another pinch of kosher salt and another grind of pepper. - Continue to cook until the whites are completely set and the yolks are jammy, about 2 minutes more. - Gently slide the eggs onto a plate and serve immediately. ### Over Hard or Full Fry Over hard eggs are flipped & fried until the yolks are entirely cooked through, or \"hard.\" You should still check your egg frequently to prevent overcooking it and ending up with rubbery egg whites. When the yolk is done, take it out of the pan and enjoy. ### Cooking - In a large cast iron or non-stick skillet, melt ½ tablespoon butter over medium-low heat until starting to foam. - Add the eggs and sprinkle with a pinch of kosher salt and a few grinds of black pepper. - Cook for 2 to 3 minutes, until the white is firm, but the yolk is still runny. - Flip and cook for two more minutes until the yolk is fully cooked through. - For about 1 minute, gently press the yolk with a spatula to make sure it's broken. Serving Fried Eggs ------------------ In addition to enjoying fried eggs topped with a little salt and pepper and er and maybe on or with a side of toast, it is also a common breakfast item, as mentioned. The Full English, a common breakfast dish in the United Kingdom, has a perfectly fried egg as one of its main components, often served with roasted tomatoes, mushrooms, sausages, bacon, baked beans, and toast. It is also served as an accompaniment to several Asian rice preparations such as Nasi Goreng. And just like in a traditional club sandwich, it can also be served fried in a wrap.