Well, you probably know how to do this,
but you do not understand how many fried-egg-fails have occurred, with me at the stove.
What usually happens:
-I melt some butter in the pan, and crack in the egg
-I let it cook, waiting for the white to get all golden underneath (because lets face it, I’m not frying this to just end up with a non-crispy edged egg. If I wanted it soft, I’d have boiled it)
-Because I’m still waiting for the white to brown, the yolk cooks through, leaving my toast soldiers (heck yes, I have soldiers of toast.) without a purpose (p.s. I don’t know if referring to the strips of toast used for dipping in egg yolks as ‘soldiers’ is an incredibly English/me thing to do, so if you got mega confused there, I’m sorry :/ )
– The egg sticks to the pan meaning that by the time I’ve actually managed to get it onto my plate, it doesn’t even look like an egg any more.
…Right now you’re probably thinking “What the heck, that never happens to me. Why can’t you just fry an egg normally like everyone else?” (man, I hope I’m not the only person who struggles with cooking eggs)
But, but, buuuuut, this is way better! I
accidentally broke an egg and only the white fell out, and the yolk stayed in the shell used science and my brain… to come up with my own frying method, yielding what we ( well, more like what I ) want
Crispy, browned egg white, with a still utterly runny yolk.
What’s the secret? (you may have gathered part of it already)
a) coconut oil which gets it crisp, and stops it sticking.
b) Holding the yolk back for a little bit whilst the white cooks first, then adding it back into the pan atop the white and cooking until crisp and amazing.
Eggcellent (ha, sorry, puns.)
(p.s sorry for the short post today, I have a potentially hilarious post coming up soon)
How to Fry an Egg
– 1/2 to 1 tsp coconut oil
– 1 egg
– a metal spatula
– a small skillet (preferably with low sides so you can get your spatula in)
Melt the coconut oil in the skillet (I push the blob of oil around the skillet while it’s melting so the pan is evenly coated)
Separate the egg, letting the white fall into the pan (I put the yolk back into the shell while the white is cooking). Let the white cook over a medium heat for about a minute, until almost all of it has become opaque.
Place the yolk onto the white (this is pretty fun, you get to choose where the yolk will be – bonus for when you fry multiple eggs at a time, you can arrange the yolks in patterns 🙂 ). If you find that the yolk is attempting to slide off the white, just hold it in place with your fingers for about 10 seconds, until the heat has bound the yolk onto the white.
(p.s this is a good time to start toasting your bread, if you’re having toast with your egg, that is)
Let the egg cook for a further few minutes (mine took 2 minutes), until you can see that the edges and base are nicely browned and crisp.
Gently run the spatula around the edges of the white to loosen it, then use it to lift the egg out of the pan, onto your plate. Season with salt and pepper. GO EAT IT.
(if you don’t like sunny-side up eggs, flip it and cook for about 10-20 seconds, then remove gently with the spatula)