Brandon’s blogpost
All about the Fried Egg
Bonjour, dear reader, and thank you for taking the time out to read my humble blog post. As you would know, I am writing this to complement my audition video for R.AGE’s Food Fight!
Ahh, the humble egg. Low in cost, but high in nutrients. Nature’s miracle food! I fried an egg in my video, but there are so much more ways of preparing eggs than just a simple sunny side up. Steamed, baked, scrambled, turned into an omelette, poached… There are endless ways to cook an egg! There is a saying, that the 100 folds in a chef’s toque represent the number of ways the chef can cook an egg. Although there is no source to where the origin of the phrase came from, but it makes a very valid point- The egg is truly versatile as an ingredient!
In my video, you saw my personal favourite technique to fry an egg and watched me demonstrate it! Here is some of the reasonings as to why I use this technique and abit of an in-depth explanation of whats going on.
So, firstly you get a heavy bottomed pan smoking hot, then take it off the heat. The heavy pan retains heat well, so there is no need for you to constantly add heat to a pan unless you are frying multiple eggs. If you happen to be frying multiple eggs, be sure to reheat the pan with each egg.
Then, you add some palm oil (or olive oil, if you prefer) into the pan. This prevents the egg from sticking to the pan.
Crack an egg into the pan, and let it sit undisturbed for about 1-2 minutes, and make sure you cover the pan so as the egg cooks you steam the top as well, ensuring that the egg cooks from both directions instead of just from the bottom.
Voila! You get, in my humble opinion, the perfect fried egg.
Because of the high heat, the egg cooks fast and does not get rubbery. Because you only use the residual heat of the pan, the egg doesn’t sputter and bubble up and get too crunchy- instead, you get this perfect egg white that has a little crispiness on the edge. The yolk is runny, but not raw and the eggs whites around the yolk has just set, because you covered the pan and let the steam cook the egg from the top.
Granted, there are other techniques for frying eggs, but I find that this particular technique works for me the best, as you get a perfectly cooked yolk, a soft but set egg white with a little crispiness on the edges!
I guess this is it for now, dear reader, and I sincerely hope that you give this recipe a try and let me know what you think!
Ps. I hope the people at R.AGE would notice my humble audition and consider my entry!
Keep cooking,
Brandon Pau
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