Cook, rotating skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk which should be runny , about 2 minutes. No need to baste the white or fuss with it too much. If you like your yolk more on the medium side Adam does , cook an additional 30—60 seconds longer.
I find the best way to remove the egg is with a fish spatula, but any diner-style flat edged spatula will do. It's certainly "soft and silky" as promised, but the white takes absolutely ages to cook through.
They're the best eggs yet, but I'm not convinced they're perfect. Point cooks his egg on a heat "so low that the white barely turns creamy", and then finishes it off with melted butter. This is certainly a nice idea, but apart from the fact it's more butter than egg an idea not without its attractions, I admit , it leaves me with quite a lot of undercooked white.
I assume this is a deficiency in the iteration of the recipe, rather than Point's technique, but a lump of melted butter is never going to cook a white that's not even changed colour properly. Cook's Illustrated stresses that the egg should be fried "over the lowest possible heat", but, unlike Point, the butter is allowed to foam rather than simply melt. They then cover the pan for the duration of the cooking to help speed up the process, which results in an almost perfectly cooked egg — a soft, but firm white, and a gorgeously runny yolk.
Martha Stewart's "executive food director" Lucinda Scala Quinn's perfect egg recipe is similar, but she adds a teaspoon of water to the pan to help steam the egg.
I don't think this is necessary: the Cook's Illustrated egg is just as well cooked and has a better flavour without the dilution of the butter. Loiseau takes Point's low-heat technique a step further by cooking his egg on a saucer set over a pan of simmering water and then basting it with hot butter as before.
It's even softer, but I'm beginning to wonder whether this is an entirely desirable quality — on reflection, I'd quite like my egg white to have some bite to it. Step forward David Rosengarten, who deep fries in olive oil for what he claims is "the crispiest, most flavorful fried eggs of all".
He stresses the importance of sliding a spatula under the egg within 10 seconds of it entering the oil, a lesson I learn the hard way as I struggle to detach a monstrously overcooked egg from the pan, but otherwise, the technique is fairly simple. The results, however, are not for me — although the yolk is perfectly cooked, the white is almost crunchy, and very greasy.
And as for the cleaning up Lastly, and with some trepidation, I try the sous-vide technique from Dr Nathan Myrhvold's new Modernist Cuisine at Home , a book apparently "destined to set a new standard for home cookbooks".
It certainly sets a new standard for fried eggs: to make his sunny-side up eggs, I first need to borrow a sous vide machine from Lakeland. Myrhvold explains that cooking the perfect fried egg poses an inherent problem as the yolks and whites reach their ideal states at different temperatures. To counter this, he cooks whole eggs in a 67C water bath for 40 minutes, until the yolks are "jammy", and discards the soupy whites. Ten fresh whites for 4 yolks! Once they're just set, the yolks are plopped on top and it's ready to serve, a mere one-and-a-quarter hours after I started.
Despite my scepticism, it's all delicious: the whites tender and creamy, the yolks sticky and rich although I wish I'd noticed his instruction to cook the yolks at 62C for the runny centres I like — but it doesn't taste like a fried egg, for all my efforts. Choose the right pan. Choose the right fat. Cook 'em your way.
Advertisement - Continue Reading Below. Yields: 1. Prep Time: 0 hours 1 min. Total Time: 0 hours 5 mins. Kosher salt. Freshly ground black pepper. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. For sunny-side up:.
In a small nonstick over medium heat, melt butter or heat oil. Crack egg into pan. Cook 3 minutes, or until white is completely set. Remove from pan and season with salt and pepper. For over-easy:. Cook 3 minutes, or until white is set. Flip and cook 30 seconds until white is just set.
0コメント