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FRIED EGGS If you’re like me, mastering fried eggs was your very first culinary accomplishment Or, I should say, fried eggs were my very first attempt at accomplishing something in the kitchen, because, truth be told, the eggs were never the same twice This is not necessarily a bad thing In fact, if I’d been taking notes on exactly how and why my eggs were never the same way twice, I’d call that science I’d also most likely have developed a good technique years earlier Remember that egg whites start setting at around 155°F, while egg yolks start firming up as low as 145°F (see “Heat and Eggs,” here) This gives us the rather tricky problem of trying to cook two different components of one food in the same cooking medium at completely different rates It’s not an easy trick to pull off, but it can be done We already know one thing for sure: if you want your eggs to be picture-perfect, the yolks standing tall, ready to be pierced by a fork so that their golden treasure cascades slowly across a plane of tight, clean whites, their edges showing just a bare hint of crispness, you have to start with the freshest-possible eggs Draining the eggs in a fine-mesh strainer just like you did for poached eggs (see here) aids in achieving this result, though personally, I kinda like the bubbly, thin whites that spread around the pan and become extra crisp as they cook Picture-perfect fried eggs are for advertisements A tight, tall yolk isn’t just about looking good With fresh eggs, the yolks are kept elevated above the hot surface of the pan, allowing them to set a little bit more slowly than the whites This is key if you want your whites opaque before your yolks get hard Straining before frying gets you a picture-perfect fried egg ...eggs, the yolks are kept elevated above the hot surface of the pan, allowing them to set a little bit more slowly than the whites This is key if you want your
Ngày đăng: 25/10/2022, 23:12
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