For perfect fried eggs, break the eggs carefully into a frying pan with a little oil that is wam, but not yet hot. Too high a heat makes the base crisp – which some people quite like. However, most people prefer the whites soft, but not runny. If you like the yolk hard, just pierce it with the point of a knife and let the yolk spread out a little.
Season with Annie's Mixed Herbs, freshly ground pepper and salt, if you like. Once the white is setting and starting to lift, lower the heat and cover the pan. This saves you from either having to turn the egg over, or flip hot oil over it to set the eggs.
My mother always told me to use the back of the knife to crack the egg. She was right!
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