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Fried eggs

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Fried eggs

Eggs fried with slightly pink lace from the white and juicy yolk for dips of endless pleasure. How simple to make them but tell me honestly, how many times have they turned out the way they really should be served?

First of all, the success of the recipe has to do with the correct cooking temperature. We want the egg cooked at the end, but not the yolk set. The yolk should be runny and runny when cut, moist not set!

As simple as it sounds it is not as simple as it seems.
The egg whites are more moist and spread out in the pan, so they cook faster than the fat and denser yellow yolk.

Also, in order to achieve a slightly crispy texture on the bottom side without burning the egg white, the fatty substance olive oil, butter (or their combination) must have burned to form a light crust with a crispy & airy texture.

The pan in which we will fry the eggs plays a role. And I am not referring so much to the quality of the dish as to its size. If I want to make 1 or two fried eggs, then I need a small pan and not a large pan where the eggs will be spread and as a result they will burn quickly all around because the oil I put is not enough to cover the entire surface of the pan.

Oil or butter in the fried egg?
It is purely a matter of taste and preference which of the two you will use. In fact, the combination of both in a small amount will give you the perfect taste. Only the temperature of the butter matters. It must be put into the pan in small frozen pieces in the hot oil so that its proteins do not burn. The eggs should not swim in the fatty substance 2-3 tbsp. they are enough for 2 eggs.

How to make the best fried eggs
Heat a small non-stick pan, preferably 20-22 cm., on medium to high intensity. After it burns, pour the oil into the pan. Wait 1´. And he added small pieces of cold butter for more deliciousness and shook the pan to grease its entire surface.

However, crack two fresh eggs into a small bowl. Do not break the egg directly into the hot pan, on the one hand, because the shells may fall inside, but also because there is a chance that the yolk will break and open.

Drop the eggs into the hot pot from close range, without shaking it. Put some salt and pepper. Allow a few seconds for the egg white to set and not run around. Cover the pan with a lid and cook the eggs for a minute and a half. Turn off the heat and wait for half a minute. This way you will have the best fried eggs with runny yolk. If you wait an extra 30´´, you will have fried eggs with a cooked soft white and a set soft yolk perfect for dipping with fresh bread. All you have to do is enjoy them.

The lid on the pan transfers the hot temperature evenly to the entire surface of the egg, without having to put a lot of oil in the pan to pour them so that they are cooked properly.

Little secrets that make the difference.
Fresh eggs keep their shape in the vessel you are cooking in, the white does not spread like running water. That way there is time for it to cook properly and evenly. The yolk in the fresh egg has a stable shape and is surrounded and held properly by the white. In a fresh egg, there is no chance that the yolk will break and dissolve before you have time to cook it.

Day-old eggs, however, do exactly the opposite. As soon as you drop them into the hot oil, then the egg white runs, rolls and spreads, resulting in a skin without body and volume. As soon as the very liquid egg white enters the hot oil, it starts splattering hot oil all around, bubbling and bursting, filling the entire cooking area with oil. Accordingly, the yolk has no body, it is very thin and at the slightest movement it does not hold, it breaks and runs before it is cooked.

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