Cooking the PERFECT Fried Egg

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Use a well lubricated non-stick pan. Use low heat and take your time. Don’t poke and prod, it will loosen from the pan on its own. Season with salt. Flip close to the pan.

• Sunny side up – med-low heat, allow the white to completely set without cooking or clouding the yolk, basting with clarified butter.
• Over Easy – medium heat, allow the white to set on the bottom, flip and cook for 30 seconds.
• Over Medium – medium heat, allow the white to set on the bottom, flip and cook for 90 seconds to 2 minutes.
• Over Hard – have the pancakes!

Hash Browns
• 2 Large Idaho or Russet potatoes, washed and shredded
• ¼ yellow onion, grated
• ¼ teaspoon seasoned salt and pepper
• 1 tablespoon bacon fat or canola oil
Place a 10-inch cast iron skillet over medium low heat for 5 minutes. While the pan is heating, grate the potatoes and onion into a bowl on the largest hole of a box grater. Place into water and rinse of all the starch. Place on a tea towel and squeeze out as much liquid as you can. Add the fat to the pan and scatter evenly with the potato mixture. Cook for 5 minutes without disturbing, season with salt and pepper. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately.



More News