Fried Egg Over Easy – Quick Simple Meals

Fried Egg Over Easy – Quick Simple Meals

October 31, 2019 16 By William Morgan


Do-It-Yourself Gourmet, back at it again.
Welcome to the show. Today we’ve got a
fried egg, and one would think that
they’re not particularly difficult, and
to get through the practice of actually
heating it to edible-ness, it’s not
terribly hard to do. But, when it comes to
making a fried egg that’s worthy of song
and legend. Well, then that’s an entirely
different story. So what we’ve got here
oh, I’d say about a little more
than a half tablespoon of butter. We’re
going to let that melt in, give it a
little hand down to the bottom. Wipe it
off there. A little more just for fun, cuz
it’s butter
Who doesn’t love butter? That’s actually
not as bad for you as you think. Okay, now
we’ve also got a fried egg about to
happen, and before it’s fried, it is raw
and here we have it inside of this
lovely little glass. Now, I do that just
because it looks nice when I’m doing the
show. Technically you can crack the egg
right over the pan, but once the butter
gets a little melty, crank that heat up
to high. You want to start it on a medium
just that way it doesn’t singe the
butter when you’re putting it in. Work
the butter around the pan best you can,
put it down a little bit. Go ahead and
work it across and over and what that
does is it coats the pan, and in coating
the pan, it makes more likely not to stick.
Because yes, sometimes even Teflon sticks. So we’re about to dump it in the pan. As
you can see, it’s starting to get nice
and warm. We’re going to let that sizzle a
little bit, and when it does, we’re going
to put it right in, and get our fried egg
going. In 3… 2.. 1. There we go,
and now, as you can see right away it
starts to form a little bit of a white.
Now, the hotter the better is generally
the idea with the pan, but you don’t want
to go over the heat. So once you reach
that point, and it starts to whiten,
you’re going to wait for it to be all
opaque at the bottom. Because that will
give you a signal that you can start to
scoop up the bottoms of the egg and get
it to flip around and swish in the pan
for when you flip it over.
And now the heat is kicking up on this
nice and well. We’re going to let it do
its job. I’m going to start poking at the
edges ever so slightly. Just to give it
little lift, let the butter oil get
under there. And now, oh, it’s starting to
release a couple more seconds on that
bit right there, where there’s a lot more
of the albumin of the egg. That needs to
get heated up so we’re going to put that
under there okay now we got to move okay
so we got to move in freely this is
great this is a good sign of an egg now
in about ten or twelve seconds we’re
going to flip it over what I’m going to
do in the meantime sprinkle a pinch
little dash of sea salt because that’s
going to taste great when it flips over
and it really brings out the flavour of
eggs so here we are now I’m going to get
it nice and moving and I’m going to spin
it a little by means of the motion of
the pan so that when I flip it it’s just
up and over and that’s all there is to
it now
flips can be more perfect mind you that
wasn’t the greatest flip that has ever
happened but a fried egg is lovely when
you can see that it is a nice lacy
pattern but it is not brown or golden
which indicates an overcooked protein
this is this is not an overeasy egg but
this is definitely a nice fried egg is
over easy you would see it with the baby
it is an overeasy egg so somewhere in
between that it’s not over medium
because the yolk is still going to be
soft in the middle but in about ten
seconds we’re going to turn it off right
now I’m turning it down just a tad this
is all nice and cooked and we have
ourselves a fried egg do with it as you
please eat it just as it is reptile
style or put on a nice piece of toast
and what do they call them eggs in the
basket over there across the pond
do-it-yourself gourmet see you next time
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