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8 ways to fry a better egg


Illustration from article titled 8 Ways to Fry a Better Egg

Photo: Claire Lower

If you want a fried egg with crispy, lacey edges and a runny yolk, you have to cook it quickly and parcel fat. You may think that by “a lot” I mean “a large but reasonable amount”. No, I mean an amount that seems slightly out of balance. That you use Butter, olive oil, or bacon fat, you want to add at least three tablespoons for two eggs – enough for the hot, sizzling fat to rise over the whites, allowing them to finish cooking before the yolk gets too firm while ensuring the edges are as jagged as possible.

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