Fried Eggs

Fresh,  free range eggs produce the best flavor and looking fried-egg. Heat matters when cooking eggs any style. If heat is too high, eggs will become tough and rubbery. Gentle heat preserves nutrients and allows for even cooking. For neater shape, break eggs into small a bowl first. Hold bowl close to pan surface and slip egg from cup into pan.

Did you know an egg are all-natural and have 13 essential vitamins and minerals in varying amounts, 6 grams of high-quality protein and antioxidants, and 70 calories? Eggs contain zero carbs and no sugar. Fear of dietary cholesterol, more than 40 years of research has shown that saturated fat may be more likely to raise a person’s serum cholesterol than dietary cholesterol.  The USDA recently reviewed the nutrient composition of standard large eggs and results show the average amount of cholesterol in one large egg is 185 mg, down from 215 mg, a 14 percent decrease. The analysis also revealed that large eggs now contain 41 IU of Vitamin D, an increase of 64 percent.

 

  1. For Over-Easy or Over-Hard Eggs: HEAT 2 tsp. butter in nonstick skillet over medium-high heat until hot.
  2. BREAK eggs and SLIP into the pan, 1 at a time. IMMEDIATELY reduce heat to low.
  3. COOK SLOWLY until whites are completely set and yolks begin to thicken but are not hard.  5 to 6 minutes. SLIDE turner under each egg and carefully FLIP it over in the pan. COOK second side to the desired doneness. SPRINKLE with salt and pepper. SERVE immediately.
  4. For Basted Eggs: COOK as for Over-Easy or Over-Hard Eggs, but use 2 Tbsp. butter. COOK until edges turn white. Begin BASTING eggs with butter from pan. COVER pan between bastings and CONTINUE COOKING until whites are completely set and yolks begin to thicken but are not hard.
  5. For Steam-Basted Eggs: COOK as for Over-Easy or Over-Hard Eggs, but use 1 tsp. butter or a light coating of cooking spray. COOK until edges turn white. ADD 1 tsp. water to the pan. Cover pan tightly. CONTINUE COOKING until whites are completely set and yolks begin to thicken but are not hard.

How Cooked Eggs Turns From Liquid to Solid? (click)

 

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Fried Eggs

Fried eggs are a favorite breakfast for many people. The best tip for cooking all eggs is never use high heat, use a heavy bottom pan and with a nonstick finish. Learning to flip the egg without breaking the yolk takes practise, if you use the skillet lid you get the same finish without the broken yolk.
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Calories 407 kcal
Author Laurie

Ingredients

  • 2 eggs
  • 1 tsp butter
  • salt and pper to taste

Instructions

  1. For Over-Easy or Over-Hard Eggs: Heat 2 teaspoons butter in nonstick skillet over medium-high heat until hot. Break eggs and slip into the pan, 1 at a time. Immediately reduce heat to low. Sunny Side Up: Do as above but only cover the pan, do not flip.
  2. * It is a good idea to break eggs into custard cups and then slide them into the pan. It help keep their shape and not break the yoke.
  3. Cook slowly until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes. Over-Easy or Over-Hard Eggs- slide a spatula under each egg and carefully flip it over in the pan. Cook second side to the desired doneness. If you place a pan lid over the cooking eggs, the top of the egg cooks and you do not need to turn it over.
  4. Add salt and pepper. Serve immediately.

Egg In A Nest

  1. Cut out the center of a bread slice, using a 2-1/2 to 3-inch cookie cutter; save cut-outs. Toast bread slices and cut-outs on one side in skillet over medium-low heat until golden, about 5 minutes. TURN bread pieces over. Add some butter. BREAK AND SLIP an egg into center of each bread slice. COVER pan and COOK SLOWLY until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes. SEASON eggs with salt and pepper. SERVE immediately with cut-outs.

Recipe Notes

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Nutrition Facts
Fried Eggs
Amount Per Serving
Calories 407 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 22g 110%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 503mg 168%
Sodium 147mg 6%
Potassium 141mg 4%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 13g 26%
Vitamin A 24%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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