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Fried Egg Tips




Source of Recipe


internet
1. Very fresh eggs produce the best shape – an elongated oval with a thick white closely hugging, rather than spreading around, a high-standing yolk.
2. A nonstick pan eliminates or, with cooking spray, reduces the need for added fat. The steam-basted method requires just a tad of fat to lightly grease the pan and the microwave method, none at all.
3. While some prefer their eggs cooked over high heat, brown, lacy, crisp edges signify overcooked protein. Cooking slowly over gentle heat better preserves nutrients and also helps ensure even heat penetration, an important food safety consideration.
4. Fried eggs can go beyond breakfast. For late-night snacking, make a fried egg sandwich. For lunch or dinner, serve fried eggs on top of steak, veal or hash or do as egg restaurants do and serve basted eggs over a vegetable and/or meat combination. To please children and adults alike, fry eggs within a hole cut in a slice of bread or frozen waffle.