Fried eggs - with green chilli cheese flatbreads + more delicious ideas.
I'm talking all about the humble fried egg today. How to get that perfectly crispy, frilly edge and oozy yolk plus some ideas that I use at home on repeat.
Hello folks,
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Let’s talk eggs. I’ve always felt excited about the mornings that fall over the weekend. When I was growing up it was the only time me and my sisters would all pile around the table with a lingering sense of ease that there was no school or work to attend. The main thing I liked was that breakfasts on the weekends were much more indulgent than on a weekday. As a teenager the smell of bacon fat grilling was the only thing that prised me out of bed. My mum would fry eggs still in her dressing gown, the loud crackling of the oil that she liberally spooned over the yolks. Then there would be good sandwich loaf bread, white from the bakers and thickly sliced with lots of salted butter. That moment of the egg sliding onto the toast and melting the butter beneath it - heaven.
Sure, I went through the phase around 2014 of going all drippy over a poached egg. But i’m over it now and fried eggs have, and forever will be my favourite way to eat them.
What I like about a fried egg is that they transform simple, home-cooking dishes. They can inject a boring weeknight with that same sense of excitement I’d feel on those weekend mornings. Stir fried rice is all well and good but when topped with an egg it adds richness and satisfaction. I feel that same when an egg is laid on top of a dhal, a Croqué monsieur, on pan con tomate, roasted broccoli, packet noodles and fritters of any description. Much can be said the same for a soft boiled egg (I’ll get to that another day!).
The thing is, its gotta have a good crispy edge and soft yolk. So i’m going to talk about that today. As well as sharing some of my favourite ways to eat them. One of which is on top of a molten, cheesy, chilli cheese flatbread thats a cinch to make. Plus my friend and excellent recipe writer El Kemp shares her recipe for fried eggs with peanut chilli oil - fried eggs historically work so well with hot, punchy spices and fiery chilli and this oil is exceptionally good.
There’s lots of other ideas for fried eggs on here as well - of course!
Have a nice Sunday all,
Esther x
HOW TO FRY AN EGG REALLY WELL
The egg itself
Fresh is best - the fresher the egg, the better. As an egg ages its white becomes thinner and slacker, hence why you might end up with a fried egg that is super thin and runs into your pan. So try and buy your eggs fresh and don’t leave them lingering in the cupboard for too long if you want to fry them. Use older eggs for enriching sauces, making mayonnaise and baking with.
Quality makes a difference - they don’t have to be the fanciest eggs, nor the ones with the bright orange yolks but a good, free-range organic egg will make all the difference flavour wise.
The cooking fat
Neutral oil - a small amount of neutral oil is all you need when using a good non-stick pan (see below). Too much oil and the eggs turn greasy and are almost deep fried. A neutral oil has a higher smoking point which means it can get super hot and help develop those crispy edges. You want the egg to act as a non-stick agent rather than a flavouring so go easy.
Butter - Butter in my opinion is the nicest way to fry an egg when adding extra flavours (see ideas below). You need enough butter as not to drown the egg but to baste it a little, maybe a tbsp in excess in the pan. Id say and 50g for 2 eggs. Too little the butter will burn. I always add a small splash of neutral oil to the pan to stop it burning. Of course if you want it to turn nutty and brown, don’t add the oil
Olive oil - I really love frying eggs in extra virgin olive oil. Use a middle ground one, don’t go pouring in your best finishing oil to fry eggs. A nice all round olive oil works well. Eggs crisp up well in olive oil - use 2-3 tbsp for 4 eggs. Spoon them over potatoes with caramelised onion, paprika and chorizo - delicious.
The pan
A good non-stick pan is essential for egg frying. And something all good home cooks should invest in. There’s noting quite as disheartening as an egg sticking and tearing apart in the pan, whilst you watch on as your yolk oozes everywhere. Don’t let that be you - invest in a new pan and take care of it well.
A few of my favourites -
METHOD - for 2 large eggs.
For a classic crispy fried egg - Heat 2 tsp of neutral oil in your best non stick pan over a high heat. Swirl the oil around and allow the the oil to get really hot for around 1 1/2 minutes. Turn the heat right down. Crack in the eggs, one at a time and fry over a medium heat, undisturbed for 3 mins. Do not baste in the oil. Just leave to cook gently and watch as the edges become crispy.
Fried eggs in brown butter - Heat 50g unsalted butter in a pan, swirl around over a high heat until the butter is foaming, then crack in the eggs, one at a time. Raise the heat to medium-high and fry the eggs until the edges are crispy for 3-4 mins and the butter is turning a golden, nutty brown. Baste the whites with the butter. Then season well with lots of flaky sea salt and back pepper.
Quick ideas for fried eggs - this is based on frying 2 large eggs. Serve with breas/toast of course. Of course there are many things you can do with fried eggs but these are just some simple home cooking ideas.
Za’atar - Za’atar is a savoury rich blend with dried herbs, sumac and sesame seeds. Sprinkle 2 tsp of good quality Za’atar over your eggs as you’re frying them. my favourite brand is Zaytoun.
Aleppo butter - Use butter to fry your eggs then add a sprinkle of pul biber or half a tbsp rose Harissa to the pan for the final minute. Serve with cold, garlicky yoghurt and chopped fresh dill.
With ham and cheese - fry your eggs in brown butter (See above) then nestle lots of good quality smoked ham into the pan and finish with finely grated Comté and lots of black pepper. Of course a hunk of buttered and toasted rye or sourdough wouldn’t go amiss here and a little mustard too.
With brown butter, capers and herbs - Heat 30g unsalted butter in your frying pan. Raise the heat and crack in the eggs. Fry over a medium- high heat, undisturbed for 3 mins. When the butter starts turning golden brown add 1 tsp drained capers, squeeze half a lemon into the buttery juices and sprinkle with chopped dill and parsley before seasoning with salt. You can omit the capers and herbs for a handful of fresh sage leaves.
With ghee, whole spices, butter and fresh curry leaves - Heat 2 tbsp of rapeseed oil or ghee in a pan. Swirl the pan until melted. Add 1 tsp turmeric powder. On one side of the pan crack the eggs. Add 10 fresh curry leaves to the oil with a pinch of chilli flakes, 1 tsp crushed fennel seeds and 1 tsp crushed coriander seeds. Raise the heat and sizzle the herbs and spices, cooking for 3-4 mins.
N’duja and sage - Fry your eggs in olive oil for 1 minute then add 6-8 fresh sage leaves and raise the heat until the sage is curling and the eggs are turning crispy. Spoon a tbsp of n’duja into the hot fat and allow it to melt around the eggs. Finish with finely grated pecorino romano or parmesan.
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