Rocedure for Frying Eggs to Order

Collect all equipment and food items.

Eggs may be fried in small, individual sauté pans (omelet pans) or on the griddle. Griddled eggs are not as attractive because they tend to spread more. See page 795 for the procedure for conditioning sauté pans to avoid sticking.

2. Select very fresh Grade AA eggs for best results.

3. Add about Ysinch (2 mm) fat to the sauté pan and set it over moderate heat, or preheat the griddle to 325°F (165°C) and ladle on a small quantity of fat. Too much fat will make the eggs greasy. Not enough will cause them to stick, unless a pan with a nonstick coating is used.

4. Break the eggs into a dish. This lessens the chance of breaking the yolks.

5. When the fat is hot enough so a drop of water sizzles when dropped into it, slide the eggs into the pan (or onto the griddle). If the fat is not hot enough, the eggs will spread too much and may stick. If it is too hot, the eggs will become tough or even crisp. Reduce heat to low (if using sauté pan) and cook the eggs to order as indicated below. See Figures 24.4 and 24.5 for flipping and turning techniques.

Figure 24.4

Flipping eggs in a pan.

Figure 24.5

Figure 24.4

Flipping eggs in a pan.

(a) Lift the handle of the pan and slide the eggs to the far edge with a quick jerk.

Figure 24.5

(a) Lift the handle of the pan and slide the eggs to the far edge with a quick jerk.

(b) With a quick flip of the wrist, as shown by the arrow, turn the eggs over. Do not flip the eggs too hard, or the yolks may break when they land.

When frying eggs on a griddle, turn them with one smooth motion of the spatula, as shown. The left corner of the egg never actually leaves the surface of the griddle.

Sunny side up. Cook slowly without flipping until white is completely set but yolk is still soft and yellow. Heat must be low, or bottom will toughen or burn before top is completely set.

Basted. Do not flip. Add a few drops of water to pan and cover so steam cooks the top. A thin film of coagulated white will cover the yolk, which should remain liquid. Note: This preparation is sometimes called country style. The term bastedis used because the same effect may be achieved by spooning hot fat over the egg as it fries. This method may make the eggs excessively greasy, however.

Over easy. Fry and flip over. Cook just until the white is just set but the yolk is still liquid.

Over medium. Fry and flip over. Cook until the yolk is partially set.

Over hard. Fry and flip over. Cook until the yolk is completely set.

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