Dinner Style Fried Eggs Variation - How to cook your own at home

JD

October 02, 2019

0

egg-recipe, tasty-food-recipe

This method produces diner-style fried eggs with crisp edges and a runny yolk. If, like us, you have struggled with whites that never fully set up or yolks that overcook, it’s a game changer. The first thing to do is to reach for a nonstick skillet; there’s no point in frying eggs in anything else. Next, don’t skip preheating: It ensures the pan’s surface will be evenly hot, which is extra important for quick-cooking foods like eggs. Once you raise the heat, don’t dawdle: Each step from here takes under a minute. When checking the eggs for doneness, lift the lid just a crack to prevent loss of steam should they need further cooking. To fry just two eggs, use an 8-inch nonstick skillet and halve the amounts of oil and butter. You can use this method with extra-large or jumbo eggs without altering the timing.

Ingredients

2 teaspoons vegetable oil
4 large eggs
Salt and pepper
2 teaspoons unsalted butter, cut into 4 pieces and chilled

Procedure

1. Heat oil in 12-inch nonstick skillet over low heat for 5 minutes. Meanwhile, crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl.
2. Increase heat to medium-high and heat until oil is shimmering. Add butter to skillet and quickly swirl to coat pan. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1 minute. Remove skillet from burner and let stand, covered, 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium-set yolks. Slide eggs onto plates and serve.

Variation

Egg in a Hole

Use 6 eggs. Adjust oven racks to lowest and top positions, place rimmed baking sheet on lower rack, and heat oven to 500 degrees. Spread 2½ tablespoons softened unsalted butter evenly over 1 side of 6 slices
hearty white sandwich bread. Using 2½-inch biscuit cutter, cut out and remove circle from center of each piece of buttered bread. Remove hot sheet from oven, add 2½ tablespoons softened unsalted butter, and let
melt, tilting sheet to let butter cover sheet evenly. Place bread circles down center of sheet and bread slices on either side of circles, buttered side up. Return sheet to lower rack and bake until bread is golden, 3 to 5
minutes, flipping bread and rotating sheet halfway through baking. Remove sheet from oven and set inside second (room temperature) rimmed baking sheet. Crack 1 egg into each bread hole. Season eggs with salt and pepper. Bake on upper rack until whites are barely set, 4 to 6 minutes, rotating sheet halfway through baking. Transfer sheets to wire rack and let eggs sit until whites are completely set, about 2 minutes. Serve. Makes 6 toasts.

PUT AN EGG ON IT

Adding a fried egg on top of pretty much any dish makes it richer, heartier, and more luxurious. In addition to bulking up the protein content of your meal, a fried egg also comes with its own built-in sauce from the silky, runny yolk. This makes it a great topping for simple pasta dishes (try it on top of our Pasta with Garlic and Oil) or for salad greens to turn them into a light meal (spinach is especially nice).
Other recipes in this book that feature fried eggs as their finishing touch are our Bacon and Cheddar Breakfast Sandwiches, Brown Rice Bowls with Roasted Carrots, Kale, and Fried Eggs, and Vegetable Bibimbap. We also recommend trying one on top of Hash Browns, mixed into Faster Steel-Cut Oatmeal for a savory take on breakfast porridge, or as the ultimate decadent topping for The Burger Lover’s Burger.