Email to Cat      

Fried and Steamed Eggs

Source of Recipe

From "Cook With Me" by Alex Guarnaschelli


Recipe Introduction

"I don't like an over-easy egg. Once I flip it, the yolk becomes half like a hard-boiled egg; to me, it's all wrong. Instead, when I'm in the mood for a perfectly fried egg, I cook the eggs in a large pan and add some steam to finish cooking the yolks gently. The yolks will appear to be coated with a thin film of egg white, but they're not overdone—when you break them open, they will be nicely cooked yet still soft and runny in the center."

List of Ingredients

â—¦ 3 tablespoons unsalted butter
â—¦ 4 large eggs
â—¦ Maldon salt and freshly ground black pepper


Recipe

Heat two large skillets over medium heat. When the skillets are hot, add 1 ½ tablespoons of the butter to each pan. Swirl the butter around in the pans until it is completely melted.

Crack two eggs into each pan, leaving room for each egg to spread out and have nice edges. Reduce the heat to medium-low and add 1 scant tablespoon of water to each pan. Cook until the edges of the whites are slightly browned, 2 to 3 minutes. Turn the heat off, cover the pans, and let them sit for 1 minute. Then transfer the fried eggs to individual plates and season them with Maldon salt and pepper.

Serves 2