Now that you have my cuban white rice recipe, it's only natural I give you my perfect fried eggs recipe. This is more of a technique than a recipe, but it consistently gives me great results every time.
Butter or Oil?
Some people swear by frying their eggs in butter, I am not one of those people. I prefer to fry my eggs in olive oil or vegetable oil. Butter in the frying pan becomes browned and gives the food a nutty flavor, in some instances that flavor is very much desired, but I don't what a nutty flavor in my eggs.
I prefer frying my eggs in a couple of tablespoons of oil because it gives you great crisp edges and I love those little edges.
The secret ingredient is WATER!
The secret ingredient to perfect fried eggs is adding a tablespoon of water to the pan once your whites have cooked about 80% through. Once you've added the water, you'll want to immediately cover your pan and allow the steam to finish cooking the egg whites.
Depending on how you like your yolks cooked, you'll keep the eggs covered for 30 seconds to 2 minutes. If you like your eggs over easy, you'll steam the egg for about 30 seconds. If you prefer your eggs over medium, you'll keep the eggs covered for about 1 minute to one and a half minutes. Finally, if you prefer over hard eggs, keep them covered for 2 minutes.
Perfect Fried Eggs
- 2 room temperature large eggs
- 2 tablespoon olive oil
- 1 tablespoon water
- salt and pepper to taste
- Place a medium frying pan over medium-low heat.
- Once the oil is hot, add in your cracked eggs.
- Once you see the egg whites are about 80% cooked and the edges are slightly browned, add in your water and cover.
- Depending on how you like your eggs, keep the eggs covered for 30 seconds to 2 minutes.
- Remove from heat and season with salt and pepper.
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