Deafie
Legendary Member
- Location
- So good they named it twice
For soft cooked eggs put 1/2" water in a small pan and bring to a boil, add eggs and cover, after 20 seconds reduce heat { if you keep the heat high you may get broken shells]. Steam the eggs for 6 minutes and 30 seconds then run them under the cold tap for a few seconds to stop them cooking, no need to rush to the tap. For larger eggs you will need to add 10 seconds or so and reduce the time for small eggs. Once you have done it a few times you will get a feel for the correct timing. The eggs need to come from the fridge, this method will not work on room temperature eggs.
For fried eggs I use a very clean stainless steel pan with olive oil and butter at a very low temperature, once the eggs have solidified enough I gently release them with a spatula raise the temperature slightly and cover. Once the eggs are released it is very important to keep them moving by swirling the pan or they will stick.
For fried eggs I use a very clean stainless steel pan with olive oil and butter at a very low temperature, once the eggs have solidified enough I gently release them with a spatula raise the temperature slightly and cover. Once the eggs are released it is very important to keep them moving by swirling the pan or they will stick.
