Showing posts with label fried eggs. Show all posts
Showing posts with label fried eggs. Show all posts

Sunday, June 8, 2014

A No Brainer Perfected







We ran into a little snafu with our guest post this morning so I pulled out the skillet and made fried eggs for you. I hear you yawning over your coffee and thinking fried eggs were the first thing you ever cooked and you don't need a recipe.

I thought the same thing. Yesterday, COOK'S ILLUSTRATED magazine arrived. If you've never seen COOK'S and you like to cook, you might want to check it out. It carries no advertising and each issue contains recipes that have been tested and retested to see what works best. They also rate food products (taste-testing) and kitchen gadgets. In a way, it's the foodie generation's JOY OF COOKING with answers to all kinds of cooking dilemmas.

The most recent issue includes a two-page spread on cooking eggs. One of my friends is gaga over fried eggs with a runny yolk. She likes them on a piece of toast so that when the yolk is pierced, it soaks into the bread. I have to say that I rather like them that way myself.

The trick, of course, is to make sure the egg white cooks and is set. Globby, clear, uncooked egg white is a bit of a turnoff. Nor do we want the edges of the egg white to get crispy, though I confess a fondness for that crispy part.

So I was curious when I read COOK'S method. I learned a long time ago to use a lid, start the eggs at medium high and then turn the heat down. But COOKS did some things that I never do, so I tested their instructions this morning. What did they do differently? They recommend using half vegetable oil and half butter. Please note that it's 2 teaspoons of butter, not tablespoons. They preheat the pan for five minutes! I never do that unless something distracts me. And they pulled it off the burner for the last seconds of cooking.

Let me say up front that they used a 12-inch nonstick skillet, and I used a 10-inch plain skillet so my eggs took a little longer than they recommend. I'm guessing because they were crowded in the pan it took longer for my "thicker" eggs to cook.

I should mention here that undercooked eggs can contain salmonella. Runny yolks are up to the individual but be aware of that issue.


COOK'S ILLUSTRATED FRIED EGGS

1 12-inch nonstick skillet (note that my skillet was not nonstick but worked beautifully)
2 teaspoons vegetable oil
4 large eggs
salt and pepper
2 teaspoons butter

Heat the oil in the pan over low heat for five minutes.

Meanwhile, crack the eggs into two bowls. Salt and pepper them.

Turn the heat up to medium high (stay closer to medium so the butter won't burn) and wait a minute or so until the oil shimmers. Add the butter and swirl. Do not let the butter brown! Add the eggs and cover. Cook for one minute. Remove from burner and let stand, covered for 15 to 45 seconds according to preferred doneness.

Note: because I used a smaller pan, I had to put them back on medium heat for another minute. Then they were perfect!

Preheat oil for five minutes over low heat.

Separate eggs, two to a bowl, and season.

Add butter to pan. Do not brown! Add eggs.

Cover the pan and cook.

Perfect fried eggs.

Soft yolk, no crispy edges. Delicious!

Wednesday, May 12, 2010

Spaghetti with Fried Eggs


I was very lucky to be the author at
Authors @ the Teague this past Saturday.
Lesa Holstine, the director of the Velma
Teague Branch and coordinator of the
event, was so wonderful to have me out

to visit. I can't thank her enough. She
even had the most scrumptious little
cupcake bites from Shelley's Specialty
Desserts
-- truly, wonderful! Thanks, Lesa!
(She's the one in the cool hat, I'm the one in
the cupcake T-shirt -- shocker, I know).

One of the things that I am frequently asked is:
How do you have a life and write three series
at
the same time?
Good question. I'm a spaz, so that helps, but I'm
also always looking for ways to make my life with two
ACTIVE boys -- note the understatement -- and a new puppy
quicker and easier without compromise, as in I've never eaten a
frozen dinner in my life (unless it was my own leftovers)
and I'm not planning to start any time soon. I know there are good ones
out there, but I'm trying not to eat any packaged foods. I sound like a food
snob, don't I? Well, this recipe should fix that. It's a total back to basics!

A lovely librarian that I work with (also the mom of two sons -- so she
knows the drill) gave me this recipe the other day and as soon as I read it,
I knew I had to make it. She got it from the New York Times's
Mark Bittman and his Recipe of the Day
and graciously
shared it with me. Thanks, Wendy!


Spaghetti with Fried Eggs

Ingredients


Salt
1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil

2 large cloves garlic, slightly smashed

4 eggs

Ground black pepper

Freshly grated Parmesan

Directions:


Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.






TESTIFY! This was delicious. We put a little diced pepperoni on
ours, but it was not needed. And it only took 20 minutes to prep
and serve.

Jenn McKinlay
www.jennmckinlay.com

SPRINKLE WITH MURDER
Available NOW

aka Lucy Lawrence
CUT TO THE CORPSE
Available NOW


And now what's shaking in contest land???


Julie’s first book in the Manor of Murder Mystery series,

Grace Under Pressure, debuts June 1st! To help launch t

he book and to celebrate its release, she's running a

very special contest: Pre-order Grace Under Pressure

any time before May 31, 2010, and you're eligible to win a

$25 gift certificate from Mystery Lovers Bookshop! (and

if you've already pre-ordered, you just need to let Julie

know!) No receipts required. Just email Julie at

JulieHyzy@gmail.com with the date that you pre-ordered

and the name of the bookstore you ordered it from, and

your name goes in! (Please put "CONTEST" in the subject

header. Thanks!)


Here are a few helpful links to get you started: Mystery Lovers Bookshop

(free shipping on book orders over $10!) - The Poisoned Pen (my local

mystery bookstore) - Barnes & Noble - Amazon.com