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How to fry eggs well

Name: How to fry eggs well
Prep time: 14 min
Cook time: 6 min
Total time: 20 min
Yield: 2 eggs
Cuisine: French
Ingredients: 2 eggs; 1 knob butter; 1 teaspoon water; salt; pepper

You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the mouth, or the yolk is surrounded by white that is still raw and runny. Here is a foolproof and easy method that will help you avoid both.

521 K 1× 3.8/5 (226 reviews)

20 min.

Easy

0.40 €

2 eggs

5 Ingredients

Last modified on: March 11^th 2018

For 2 eggs, you will need:

1 2 eggs
2 1 knob butter
3 1 teaspoon water
4 salt
5 pepper
Total weight: 115 grams

Times for this recipe

Preparation: 15 min.

Cooking: 6 min.

All in all: 20 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1

Heat the serving plates.

Gently separate the yolks of 2 eggs.

Stage 2 - 10 min.

Take care not to break yolks from the whites.

Stage 3 - 1 min.

Melt 1 knob butter in a non-stick pan on medium heat.

When the butter is melted, add 1 teaspoon water. This is the secret of how to cook the white without it forming a crust.

Stage 4 - 1 min.

Tip the egg whites all at once into the pan...

Stage 5 - 5 min.

...and cook until they are just set.

Salt and pepper to taste.

Stage 6 - 3 min.

Turn down the heat and very gently place the yolks on top of the cooked whites, spacing them evenly.

Leave like this on low heat for about 3 minutes to heat the yolks through.

Stage 7

Transfer to a hot plate. Your fried eggs are ready and perfectly cooked: the whites are set, the yolks runny. Serve immediately as they spoil quickly.

Stage 8

The video on the right will show you the method in more detail.

You will have to excuse the brown edge on my egg white - I didn't clean the pan after the first two...

Remarks

These fried eggs have nothing in common with those served up in a typical "greasy spoon" café. Do not salt the yolk, as this will mark it with unsightly white spots.

You can season eggs many different ways: simple salt and pepper, a pinch of paprika or a few drops of vinegar (which I adore!).

And to drink?

Follow my dad's sound advice: "With fried eggs, there's nothing like a drop of white!" And he was right. I would just add that my preference is for a Bourgogne aligoté, or any other fresh dry white wine.

Keeping: Fried eggs don't keep. .

Source: Learned from Bernard Loiseau who showed to Joel Robuchon, explaining that he'd learned it from Pierre Troigros. You decide if it's worth a .

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	10 RDI=5 %	0	20 RDI=3 %	220 RDI=10 %	930 RDI: 10 %
Per 100 g	10 RDI=4 %	0	20 RDI=2 %	190 RDI=10 %	810 RDI: 10 %
Per eggs	6 RDI=2 %	0	9 RDI=1 %	110 RDI=6 %	470 RDI: 6 %

Possible allergens in this recipe: egg, milk

How much will it cost?

For 2 eggs : 0.40 €
Per eggs : 0.20 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 1 comment already posted on this recipe

When icook they turn green a little
Posted by sumaria march 22^th 2021 at 16:47 n° 1

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