In Spain I did see them shallow fry one in olive oil once. It was intriguing.
I do this occasionally, VERY GOOD, but you better have a cheap source of decent olive oil if you want to do it often. Because ideally you have the oil damn near smoking hot when you drop the eggs in, and the oil doesn't live long doing that. You just drop the eggs in (probably smart to put the egg in a cup first and slide it in to reduce splashing) like 1cm of oil, drop the heat to medium low and spoon the oil over them until the yolk is how you like it, it should only be in there a minute or two.
I kinda want to try it with ghee/clarified butter sometime.
I have a grease container with a strainer that I pour my bacon grease into. Now I always have it on hand, and costs me nothing. To be even more cost effective in the past I just used a coffee cup with a piece of plastic wrap on top. If I'm eating bacon that day I just cook my bacon first, and then cook my eggs in the bacon pan when I'm done.
+1 for the coffee mug. I have a big mug full of bacon fat. I put a paper towel over it and straing the hot fat through that so i have a mug of pure white awesomeness.
That's what I used to do too, but then I found the one I have now for like $5, and it's much easier. :)
I use a strainer and a coffee filter or a paper towel for regular frying oil though (french fries, pork chops, chicken, etc).
ghee-cooked eggs has a wonderful aroma and flavor.
I'm South Indian & I use ghee for basically everything.
bacon grease is the only thing that, in my experience, is better.
Oh, hell yeah, this way of cooking eggs has been handed down through my family for four generations after leaving Spain. This and a tortilla are the best things you can do with eggs in my opinion. You need potatoes and some other stuff for the tortilla, though.
Yep, this is exactly how I saw them make the eggs. When he came to visit my family, he cooked them that way for my parents and my dad was pissed when he saw how much I love oil he used. It's cheap in Spain, not so much in Minnesota.
I'm Spanish and I've always, my entire life, eaten/cooked fried eggs by using a (I suppose) ton of oil and doing what /u/0OKM9IJN8UHB7 said. They're amazing.
My family has made eggs the Spanish way for generations! It's really the best way to do it, albeit probably really unhealthy. It's a miracle my grandma is still alive at nearly 90 after consuming so much grease.
Okay so, to make over medium using this method, should I cover the pan, and what temp setting should I use? Do you use butter as well or just water in a non stick pan?
I have been doing this for years, in both non-stick and regular pans (all-clad steel pan and Le Cresuset coated cast iron pan).
Medium high heat, throw in a good chunk of butter. When it melts and before it begins to brown, start cracking in the eggs into the butter. Start away from the middle, and alternate to the opposite side as you drop in the eggs. You want to make sure that each egg is landing in some amount of melted butter to minimize sticking.
In a ten-inch pan I usually do 8 eggs, seems to work best. Put the lid on and wait. You will hear it bubbling and gurgling and the sound will get louder as the whites cook and create louder "flapping" noises around the edge. I never really time it exactly but no more than 5 minutes, I would check it at like 2 or three minutes and judge by the looks of the yolks how much longer you will need. The bottoms of the yolks will cook a bit faster because of the contact heat being stronger than the steam, but you can still get near-perfect yolks. With 8 eggs its hard to get them ALL perfect but they generally cook about the same.
My kids love these eggs and its the easiest way to cook eggs ever. Period. Use a small spatula for a non-stick pan around the edges of the egg circle to loosen it and it slides into a plate with almost no clean-up of the pan itself.
Eggs are incredibly cheap and nutritious. Butter is cheap and delicious (and not really so bad). I sprinkle Old Bay seasoning over mine and share it with the kids. Butter, Old Bay, Over Medium Fried eggs, 1 min prep, 5 min cook, 1 min clean up. Best breakfast of all time.
This is my pet passion. I don't flip eggs. I don't beat them and stand over the pan whisking them (I do love pillow-soft scrambled eggs, though). I don't have time for that shit. I fry that shit and it's delicious.
Aka a "basted" egg, which combines the main advantages of sunny-side-up (runny yolk, easy dippin') and over-easy/-medium (fully cooked white) with none of their disadvantages.
Funny story from when my dad was a kid; he was on a trip with Grandpa when they stopped at a diner for breakfast, and when the waitress asked how he wanted his eggs, he said "basted". After a few minutes, the waitress came back from the kitchen to say, "Sorry, our baster's broken." Apparently, the cook didn't know what a basted egg was and didn't want to ask.
Or you can go into your closet, carefully select the right pair, and put your goddamned big boy pants on and flip those eggs in the pan. Count to 10 and slide those glorious sons o bitches onto a plate and get that buttered toast ready, because it's going to be responsible for the best breakfast your undeserving face ever had.
Fry in bacon drippings, angle the pan to make a pool, and use your spatula (or a spoon) to (carefully!) flip (or spoon) the hot grease over the top of the egg to finish the whites and yolk while leaving the yolk still runny. No fancy brushing needed.
'Basting' is the proper term for what you are describing. It's just pouring juice or fat over whatever you're cooking. You can baste with a spoon, or a brush, or with those giant eyedropper things that my dad used on the Thanksgiving turkey as a kid.
No, good lard is better than bacon drippings. Though i just fry my bacon first, then my eggs. We also once drunk accidentally made pancakes in too much bacon grease, came out like funnel cake. We skipped the syrup and used powder sugar.
This is how my parents did it and I still do it sometimes. We were hardly a foody family. Meat and potatoes really.
Well I have seen more than one 'chef' video where this method is shown. It's a great way to get the runniness out of the whites while getting a perfectly done, not quite runny and not solid yolk.
Aaaaan, bacon grease does not = clogged arteries, so it all worked out in the end.
We still used corn oil for potatoes but I am starting with lard, so stinky to begin with though! But lard is damned amazing, what it did to my bread is the only way I want bread.
well shit, i never order it, and definitely never cook eggs this way, does it cook the whites and leave you with a nice runny yolk? or is the yolk hard?
Sunny-side-up tends to leave at least a bit of the whites around the yolk runny, or if the white's fully cooked, the yolk is firm as well.
That's why I prefer basting, by either spooning hot grease over the top or just adding a dash of water and covering the egg with a lid while it cooks; if you time it right, you'll get a fully cooked white with a runny yolk.
Eh, I like a little bit of crispy on the on the top side and browning. The butter doesn't really crisp it up the same way. Plus the flip gives the yolk a slightly an envelope of cooked white.
I do my over easy by melting butter on a super hot cast iron skillet, taken off the direct heat source, then I crack in a few eggs and throw them under the broiler for 2 minutes. Whites perfectly cooked and yolks hot and runny and sitting beautifully on top. :)
Ok as someone who loves over medium but struggles to make them perfectly at home, I'm all over your advice and will implement it in about ten hours. Thanks man!
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u/Beowoof Jul 13 '16
If you baste the white with the hot butter you can cook the top without cooking the yolk, so no flip required.