Fried egg recipe: How to make a 'beautifully fried crispy egg with a runny yolk'

Table of Content

• TikTok Taught Me: How To Prevent Eggs From Exploding in the Microwave
• How To Make a Perfect Poached Egg
• An even easier method for poached eggs
• How to Poach Eggs Perfectly
Alton Brown

Transfer the eggs to an airtight container and refrigerate until needed. Fresh eggs are the best for success, but we all know that's not always possible .

I notice that kampung chicken eggs also have firmer yolks compared to supermarket ones. While chicken eggs are what I cook with most often, I have created recipes solely around a variety of eggs just to show them off. With the help of a spoon or spatula, stir the water in the pan and make the water spin around smoothly in one direction. Omelette du Fromage– If you want to make a cheese omelette then, you should try making Omelette du Fromage. “Omelette du Fromage” is just the French phrase for the cheese omelette.

TikTok Taught Me: How To Prevent Eggs From Exploding in the Microwave

When the grits and sauce are ready, poach the eggs. Fill a broad saucepan with about 2 inches of water, pour in the vinegar, and bring to a boil. Break as many eggs as will fit in your pan easily into cups or ramekins.

Ooh, look at all that oozy yolk. For more breakfast ideas, try this easy breakfast casserole. But this time, because I got my eggs direct from the source, they were literally just a few days old at most.

How To Make a Perfect Poached Egg

Fish out the egg with the slotted spoon and place it into a bowl of barely warm water. This will stop the cooking without actually chilling the egg, keeping it closer to serving temperature. When it’s time to plate, transfer the egg to a tea towel or paper towel to drain the excess moisture, then transfer the egg to your dish. While I did study hospitality in high school, my attempts at creating some poached eggs for my eggs benedict have always failed. I simply don’t have the patience, nor the steady hand, it takes to carefully break a raw egg into a saucepan and not watch it dissolve into a streamy, eggy disaster. Lift the egg out with a slotted spoon and drain it on kitchen paper.

The total cook time for a large egg is 3 to 3½ minutes. Turn off the heat and cover the pan. At this point the egg whites should be completely cooked, while the egg yolks are still runny. Frankly, we find that method more troublesome than helpful. For this method, you’ll use the strainer to help shape the egg instead.

An even easier method for poached eggs

When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. With the egg still in the strainer, carefully lower it into the simmering water. Use a slotted spoon with your other hand to gently maneuver the whites so they form evenly around the yolk.

But we’re not about just giving you a recipe and saying good luck…you’ll also learn cooking techniques to impress your friends and family. Treat yourself to Gordon Ramsay's eggs Benedict at the weekend and show off your new skill. This kedgeree recipe uses a pack of fish pie seafood mix, but you could use the same weight of smoked fish.

But once you nail it, it’s a skill you’ll use over and over again. Note that the timing depends on the size of the eggs, the number of eggs in the pot, and if you are cooking at altitude, so adjust accordingly. If you are at altitude, want firmer egg yolks, or are poaching more than 4 eggs at once, you may need to cook them longer.

Make sure not to mix, poke, or stir the water or eggs during the period of resting. The "poacher" is actually coddling the eggs, not truly poaching them, but if what you want is an egg with a cooked white and runny yolk, this is an easy way to do it. Place the raw egg into a fine mesh sieve over a bowl. The very thin egg whites will drain out through the sieve. Working with the eggs one at a time, crack the egg into a small bowl or cup.

If you try 4 minutes and the eggs are too cooked, reduce the time. Immediately transfer the poached eggs to a bowl of very cold water. Top off with more cold water if needed until the eggs are cool. This is the traditional way to make poached eggs on the stovetop.

For a quicker method, check out how to poach an egg in the microwave. Crack 1 egg into each of 4 ramekins. In a large straight-sided skillet over medium-high heat, bring 2 to 3 inches slightly salted water and 1 teaspoon white vinegar to a simmer.

What other tools can I use to make poached eggs?

I use about one tablespoon kosher salt for a 2-quart pan. Make sure your eggs are really fresh. Fresh eggs have a thicker white near the yolk that will better hold a round shape as it cooks. If your egg isn’t so fresh, crack it into a small bowl and drain off the runnier white.

If you want to try this method, put the mesh sieve over a plate or bowl, and crack your egg into it. Gently swirl the sieve to loosen those wispy whites, pour the egg into the simmering water, and follow our directions as follows after that. We have two simple methods for poached eggs.