Filed under: American, By Main Ingredient, By Origin, Eggs
Sometimes, the best recipes are the simplest ones. The things that can be made with just a few ingredients and just a bit of time and effort are often the most rewarding. Take fried eggs, for example. It’s not much effort at all, and the ingredients list is so short it seems like there shouldn’t even be a recipe. But there is a difference between a good fried egg and a great fried egg, and it all has to do with that first word: fried.
A lot of people who attempt to make a fried egg do it in too little fat. There’s no need to be afraid of fat: yes, some of it will be served with the food, but if done correctly, most will remain in the pan, just giving the faint taste of butter and a nice, crispy edge to your egg. I like to serve fried eggs with home fried potatoes or on top of some heated and drained frozen spinach, with a little bit of vinegar pepper sauce, like Tabasco.
The Perfect Fried Egg
1 tablespoon vegetable oil
1 tablespoon butter
2 eggs
salt and pepper
Heat a skillet over high heat. Add the oil and then melt the butter in the oil, swirling to coat the bottom of the pan. Crack both eggs in the skillet and cover with salt and pepper. Allow to cook over high heat for thirty seconds before reducing the heat to medium and cooking only until the whites have set. Remove with a spatula and serve immediately.
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