Perfect Fried Eggs
Perfect Fried Eggs – How To Make Perfect Fried Eggs:
Ingredients:
1 fresh large egg*
3/4 tablespoon butter
Salt and freshly-ground black pepper
* Use the freshest and best eggs you can find. When frying more than one (1) egg at a time, add eggs all at once. Crack eggs into small bowls and add them to the skillet.
Preparation:
Preheat the frying pan:
Place a small non-stick frying pan over the lowest possible heat on your stove (if using gas, you should barely see the blue flame).
Add the butter and let slowly melt, making sure it doesn’t foam and is not sizzling. When all the butter has melted, crack the egg into a small bowl, dish, or saucer (taking care not to break the yolk and to remove any shell fragments).
Frying the egg/eggs:
Gently slide the egg out of the dish into the frying pan and cover with a lid. The lid traps heat and steam so that the egg cooks from above as well as below. Continue cooking approximately 5 minutes until the egg white solidifies from transparency into snow-white cream; the yolk will thicken slightly as it heats. How quickly the egg cooks is dependent on how low you have the heat. Do not flip the eggs but leave the egg sunny-side up and natural.
When your egg is done, slide cooked egg onto a serving plate. Sprinkle with fresh cracked pepper, salt, and serve.
Smoked salmon and chive soufflé omelette with lemon butter
Smoked salmon and chive soufflé omelette with lemon butter
Serves 4
Prep time 10 minutes
Cooking time 15 minutes
Ingredients:
*Finely grated zest and juice of 1 lemon
*250g crème fraîche
*12 eggs, separated
*4tbsp plain flour
*2tbsp finely chopped chives
*Salt and pepper
*60g butter
*250g smoked salmon, sliced
Method:
1 In a mixing bowl, combine the lemon zest, crème fraîche, the egg yolks, flour and 1tbsp of the chives. Add a few pinches of salt and pepper, then mix until well combined.
2 In another bowl, whisk the egg whites until they form stiff peaks. Add a quarter of the egg whites to the crème fraîche mixture and fold in. Use a rubber spatula to gently fold in the remaining egg whites, keeping as much air as possible in the mixture to ensure the soufflé is nice and light.
3 Add a small knob of butter to a large, non-stick frying pan over a medium heat. Pour in a quarter of the omelette mixture then cook for 11/2-2 minutes until golden on the bottom. Shake the pan a couple of times while cooking to make sure the omelette doesn’t stick.
4 Place the pan under a preheated grill for another 1-2 minutes until the omelette is golden on top, then gently slide on to a serving plate and place in a low oven to keep warm. Repeat with the remaining mixture to make four omelettes.
5 Return the frying pan to the hob then add the rest of the butter. Once bubbling, squeeze in a little lemon juice to taste then remove from the heat and add the remaining chives.
6 Serve the omelettes with the smoked salmon scattered over the top and a drizzle of lemon and chive butter. You can add some crusty bread and a crisp green salad if you like.
