"Anthony Ewell" > wrote in message
...
> Darkginger wrote:
>
> > "Anthony Ewell" > wrote in message
> > ...
> >
> >>Hi All,
> >>
> >> I have a problem. I can not stand my fried eggs anymore.
> >>I used to be able to handle them with Chipotle sauce, but that
> >>has diminished severely. :-(
> >>
> >> For spice, I have been using salt and pepper. Other people
> >>seem to like these things, so I figure I just am not very good at
> >>cooking them (I am a newbie at cooking).
> >
> >
> > I think the word you're looking for isn't 'spice' it's 'seasoning' (just
> > based on this and your previous posts). Not trying to be nasty, just
> > helpful.
> >
> > I fry eggs the following way:
> >
> > Heat oil (or better still, bacon fat if I have it) in a frying pan to a
> > medium heat (NOT very hot!). Break a couple of eggs into the pan, and
leave
> > until the bases are set, but not browned. Using a spoon, baste (ie, pour
fat
> > over) with the fat in the pan until the tops are done, and the gloopy
bit of
> > white over the yolk is opaque. Remove from pan using a fish slice or
slotted
> > spoon, and serve on buttered toast, perhaps with a light sprinkling of
salt.
> >
> > The quality and freshness of the eggs makes all the difference - if
you're
> > frying 5 week old eggs from battery hens, they'll never taste good. If,
on
> > the other hand, you've just collected the eggs from your own free range
> > chickens (which I do every morning, lucky me!), you can look forward to
> > beautiful orange coloured yolks, full of flavour, and whites which have
a
> > distinct central area which stands proud of the rest. At least try to
buy
> > free range eggs if you can - it's worth it from a chicken welfare point
of
> > view as well as tasting much better. Also be aware that eggshells are
> > porous, and pick up smells and tastes from things they're stored next
to, so
> > be careful not to put 'em next to the garlic!
> >
> > Jo
>
> Hi Jo,
>
> Thank you for the help. :-)
>
> I am using organic, range free eggs from the grocery. (Not as
> nice as yours, but close.) They are usually within one to three
> weeks of their expiration date.
>
> I was definitely cooking them incorrectly. (Too hot. Too
> many at a time. Not basting them.)
>
> How do you season your eggs?
>
> Which oils do you prefer?

As an alternative to basting, cover the pan after adding the eggs. After a
few moments the whites will be set and the yolks still runny. This lets you
avoid using the large amount of fat that is required to baste - which does
taste good but is not part of everyone's diet. It will take a few tries to
get the timing just right - a glass lid is best so you can see what's going
on - but it is by far the best way to cook "fried" eggs that I have found.


--
Peter Aitken

Remove the crap from my email address before using.