Wednesday, April 05, 2006

The Perfect Fried Egg

I just cooked The Perfect Fried Egg.

I'd been hankering for it all afternoon (no thanks to ordering Eggs, by Michel Roux, on Amazon). I used the method I've read about lately: cracking the egg onto a clean plate and sliding it into a frypan. The cookbook authors unanimously say it gives the cleanest, purest taste, so I was keen to put it to the test. I also used very little butter, working on the idea that pancakes are best with just a little butter to grease the pan.

It's true. It was The Perfect Fried Egg.

The white had a wonderful clean texture and taste, the yolks gorgeously kept their shape and yielded their runny goodness at the first firm bite. I did not take a photo as I scoffed both down - one on bread with mayonnaise, one on plain bread - in about 20 seconds flat.


Blogger Miss V said...

Simple = Wonderful!

Have you tried basil mayo? Here's a quick recipe and it keeps for about a week in the refrigerator.

1 cup good mayonnaise
10 to 15 basil leaves, chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 teaspoon minced garlic

Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Store in refrigerator in an airtight container.

5:21 AM  
Blogger Julia said...

That's a great idea! I will definitely try that out. You are such a domestic goddess!

8:29 AM  
Blogger Miss V said...

And a dominatrix too! *wink*

9:02 AM  
Blogger Julia said...

Ooh, more on that please...

9:04 AM  
Blogger eurobrat said...

I aso fried an egg for supper, however my technique was not quite so professional. Consequently, my egg probably was not as delectable. I must try the plate-transfer maneouvre...

Your food related entries are putting my {lacking} culinary talents to shame.

1:42 PM  

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