How to make the perfect fried eggs, tricks and mistakes to avoid, to achieve a sprig and a yolk … -!

The fried egg is accused of being simple, easy and almost poor food, but the truth is that, if it is of quality and is well prepared, it is a delicacy in its simplicity. And, despite the trite said, it is not so easy to fry eggs to perfection , with their soft white, the crunchy lace and an intact, shiny yolk, with a liquid interior, waiting to embrace the whole plate with its mellowness.

It is true that not everyone likes eggs in the same way, and the undercooked yolk generates rejection in some palates, but A good fried egg should be, above all, juicy and soft, without being greasy . If we also like the lace, another factor that complicates the elaboration comes into play, although it is nothing that practice does not fix, adding a bit of previous theory.

Eggs fried, a not so caloric delicacy The fried egg also has a reputation for being unhealthy, when in reality it is not so caloric compared to other elaborations of the same. According to BEDCA data, a standard chicken egg, cooked or hard, has a 145 kcal for each 100 g of edible portion (an egg size L weighs about 63 – 73 g with shell), and some 10, 2 g of total fat. If it is fried, present some 149 kcal for each 100 g , with 14, 5 g fat.

The problem is usually, rather, in the bad frying and, particularly, in the accompaniments . A simple fried egg, just right, drained and fried with olive oil, is nutritious and healthy; The thing changes if we leave it greasy and combine it with French fries, bacon, ham or chorizo, and a lot of bread. We don’t even talk about hamburgers with fried eggs or dripping sandwiches with bacon.

How to fry a perfect egg, step by step

First of all, we have to prepare the tools : soup bowl or ladle, frying pan (better if it is non-stick), slotted spoon and plate, with optional kitchen paper. As for the ingredients, as many eggs as we want to fry, olive oil -or sunflower, which can be heated more and does not leave flavor- and, also optionally and always for seasoning later, salt and pepper.

You have to heat a good base of oil in the pan, leaving a thickness of slightly less than a finger, and ensure that it takes a good temperature but without exceeding the point of smoke . We can always guide ourselves with a kitchen thermometer to be more precise. While it is heating, we can open the egg or eggs carefully, depositing them in the bowl or ladle.

Once the oil is hot, we just have to pour the raw egg by letting it slide over it, as close as possible to the surface of the pan on; this way it won’t break or splatter. To control that the oil does not jump, a trick that usually works is to first add a bread crumb, which will also give us a clue as to when the oil has reached the right temperature. We will not add salt yet , as we would only be able to dry the yolk ahead of time.

So that the white is cooked with lace and the yolk remains liquid or honeyed, we need lardear the egg , that is, bathe the white with the oil using a slotted spoon. It is a movement that must be applied quickly, being careful not to bathe the yolk, once the edge of the egg has already begun to take on more color. In this way, we will be gently cooking the upper part of the white, surrounding the yolk so as not to curdle it.

As the oil will be very hot, the sprig will quickly begin to form on the edge of the egg. Once it is at the desired point, you just have to dip the slotted spoon in the oil, slide it under the egg and remove it carefully, letting the excess of fat drain. We can let it rest lightly on kitchen paper, or serve it directly.

Heat a finger of olive oil in a pan with enough diameter so that the eggs can be made without overlapping. Once very hot, without reaching the smoking point , pour the eggs first opening them in a bowl or directly onto the oil carefully, as close as possible to the surface.

Bathe the white with the oil using a slotted spoon once the edge of the egg has already begun to take on more color, without touching the yolk . Once the lace is at the desired point, submerge the slotted spoon in the oil, slide under the egg and remove it carefully, letting the excess fat drain off.

Newsletter de Directo al Paladar
Subscribe to receive every day our recipes, information on nutrition and news about gastronomy.

With what to accompany fried eggs In addition to the classic pair of salt and pepper, we can go further with the dressings that will enhance the flavor of our fried eggs, inspiring us with the flavors that best match according to the hundred cia del food pairing . The fine zest of lemon or lime will give them a fresh and light touch, while the kala namak black salt will multiply the flavor to unsuspected levels , thanks to the fact that she herself already remembers the fried egg with its touch of sulfur.

If we prefer to bet on the umami to develop new nuances of intense, but subtle flavor, we can top them with Parmesan cheese or grana padano (then watch the added salt , or we will be very salty), black truffle, soy sauce , miso or fish roe. A few drops of maple syrup or molasses also create a very interesting contrast of nuances.

The fried eggs can be enjoyed alone or with an infinite number of dishes and products, as a complement or forming combined dishes . Anglo-Saxons usually eat them for breakfast with bacon, potatoes, beans, waffles or pancakes, and ranchers are very popular in Mexican cuisine served on a corn or wheat tortilla, with vegetable sauce and other optional accessories. In Germany and many other countries they like more topping toast with all kinds of bases and toppings.

In Spain, broken eggs with ham and potatoes are also successful They are very popular as stuffed with sandwiches and sandwiches , often accompanied by some cold meat, cheese, tenderloin or, in a lighter version, salad and lean cold cuts. They usually accompany Cuban rice, ratatouille or migas, as they actually enrich any vegetable, rice, pasta or sauce base. A good example is the Korean bibimbap, which supports almost everything.

Photos | iStock – Unsplash – Pixabay – Jules – City Foodsters

Directly to the Palate | Overcast eggs: recipe for the almighty hybrid between croquette and fried egg

En Directo al Paladar | How to make scrambled eggs using only water and in record time: the surprising recipe from chef Daniel Patterson