November 20, 2009

The Perfect Fried Egg

Today I roasted some red peppers, zucchini & onions in the oven.  I grilled a slab of herb foccacia with olive oil on our indoor grill pan….I fried the egg and the rest was history.

my lunch today


For the past few years I’ve been making fried eggs the wrong way.  The old me would butter up a pan, drop an egg in fry it on one side and then flip it over.  The old me doesn’t do that anymore.  Because half the time I lived with an overcooked yolk.  I won’t stand for that. NO.

The new me follows Lucinda Scala Quinn’s way.  The right way.  The way that most people know.  Because I was never properly introduced to the fried egg world, I had no idea the ease in which a fried egg can be made.  I will never go back. I promise.

Basically, you just butter up a hot pan. Drop the egg in and IMMEDIATELY add a bit of water to the pan.  You cover the egg with a lid and let it cook for a minute.  You are done.  Top with salt & pepper and you can call it a day.   The steam from the water almost poaches the top of the egg.  It’s very delicate and the bottom of the egg has a dense crispness.  The way it should.

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