Sunday, December 20, 2009

The Perfect Egg

One of my fondest memories of growing up are the weekend breakfasts that my mom would make, and she still does! I clean my parents house every other weekend and I purposefully wake up early each time and make that 40 minute trek to get there in time for breakfast. The usual spread consists of some type of combo of pancakes, eggs, scones, potatoes, waffles, etc. Since my mom is such a great home style cook, she somewhere along the way perfected the egg and passed along the secret to me. I never grew up with fried eggs, it just grosses me out getting one that's crunchy, and has probably been fried in bacon fat. I like my eggs light, fluffy and slightly runny so that I can sop up the yolk with a good piece of toast!

I have made eggs for a few people and they usually comment on how great they turn out. It was at that moment that I realized, oh, maybe not everyone makes eggs like this? Do people usually fry them? Which ever way you like it, since I've had friends taken a back at my method, I thought I'd share the secret to the perfect egg!

Basting an Egg

First off, use an organic, free range egg that the mama chicken has not been treated with hormones. Trader Joe's sells reasonably affordable organic eggs, or buy them from a local farmers market.

Start with a small pan, pre-heated just under medium on the burner. Once hot, but not too hot, (a drop of water should evaporate on it), spray it with a natural non-stick spray. Crack the egg into the pan and let it cook for about 30 seconds. Wait till the white starts to set, then slowly pour water into the pan so that it covers the egg about half way. Place a lid over the pan, and let it cook for about a minute. Keep checking the egg about every 45 seconds to a minute to monitor it's progress. Depending on how runny you like your yolks, you can generally gauge it's progress by tilting the pan a bit and shaking it slightly so that the yolk gives a little shimmey.

When it's reached it's level of "done" for you, be careful with picking it up with a spatula. It can be pretty slippery, and make sure to let the water drain well or your plate will turn into a pool. Good luck! Hope you like it! Yay for good, healthy weekend breakfast! (that is a veggie sausage, I assure you!)


katie seling said...

now tell me how to do hashbrowns so they're crispy outside, but not burned or stuck to the damn pan!

Patty said...

My mom has the secret to this too! First, she microwaves them. Then shreds them, adds salt, pepper, dried parsley, and a bit o' cayanne. Then fry in a medium pan with some non-stick spray. I think the secret is the microwaving before hand.

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