(For a fry up, however, I will brook naught but butter.) The cooking temperature More popular are olive oil, as favoured by Jamie Oliver, the aforementioned Andrés, and American food writer David Rosengarten ("the unaccustomed marriage of fruity olive oil flavor with creamy egg defines anew the upper limits of fried-egg excitement"), and butter, beloved of Point, his culinary disciple Bernard Loiseau, and Cook's Illustrated, among others.īoth lend their distinctive flavours to the egg, so it depends what you're going to be serving the dish with – I'd default to butter, because I think the richness is a better complement for the yolk, but if I were plopping it on top of a pile of morcilla and chickpeas, I might go for olive oil instead. Delia also suggests substituting groundnut oil, which creates the opposite problem – it's clean, certainly, but deliberately neutral tastewise. Bacon fat is the traditional choice in this country, and still advocated by Delia, but very few of us eat enough of the stuff to have any around: I often use it if I'm doing eggs and bacon for breakfast, but although the flavour's good, it does make for a messy looking egg. Photograph: Felicity Cloakeįrying obviously involves adding fat – that's why it's so popular. The cooking fatĭelia Smith recipe fried egg. Very fresh eggs are best for frying, because the stronger proteins will give you a neater shape (this may sound obvious, but older eggs are better for things like boiling, because they're easier to peel). (With ostrich eggs, you're on your own.)Īs ever, if you keep your eggs in the fridge, then you should let them come to room temperature before cooking – if you start with a cold egg, then you're more likely to end up overcooking the yolk trying to get the white to set. Be aware, however, that the higher protein content of the white will mean it cooks through more quickly, so it may take some practice to get right. Here I'll be concentrating on the hen's egg because, realistically, that's what most of us cook up, but it's worth pointing out that duck eggs have larger yolks, proportionally (and are also bigger all round) and, arguably, a better flavour than many commercial hen's eggs. There will be no flipping.) The egg itself: when is an oeuf an oeuf? Both these culinary giants have very different ways of frying an egg – but who's right? (Note here I'm aiming for the standard British fried egg, known in the States (and perhaps elsewhere?) as "sunny-side up". Further reassurance comes from award winning Spanish chef José Andrés, who claims "my whole life I have been trying to cook an egg in the right way." Andrés exalts in what he calls "the humbleness" of the dish, but that doesn't mean he just slings it into a hot pan and goes off to make some toast – far from it.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |