J. Kenji López-Alt's Easy Method To Cook Fried Eggs In No Time Flat - Tasting Table

The challenge with fried eggs is normally the uneven application of heat, as the bottom can be overcooked before the tops are set and no longer slimy. A lower heat can get a nice, evenly cooked fried egg with a longer cooking time, but it won't crisp up the way you want. The oil basting technique, however, gives you the advantage of both heat and control. You can spoon the oil over the whites to cook them while the bottom fries, and avoid the yolk so that it stays runny. You can also limit your basting if you want a more tender white instead of one that's more airy and bubbly.

The key to oil-basted eggs is, unsurprisingly, using enough oil. López-Alt uses 3 tablespoons for two eggs in a 10-inch pan. You need enough oil to make sure the eggs don't fuse to the pan over high heat, and you also need enough so that you can easily spoon it out of the pan. The only trick beyond that is tipping the pan once the eggs are frying so the oil pools at the bottom and you can scoop it up. After less than a minute of basting all they need is a little salt and pepper, and you're good to go. You don't get eggs much faster, or tastier, than this.

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2023-07-23 01:08:00Z
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