How to fry an egg
See your street as it was 11 years ago! ...
- 2 fresh free range eggs, sieved if desired.
- 1 tablespoon of groundnut oil, butter or fat that has previously cooked bacon or sausages.
- Heat the oil in a heavy based frying pan on a medium heat
- If you are not too confident, break the eggs into a saucer first.
- Slide them into the pan and leave them to cook and solidify for one and a half minutes.
- Tip the pan up and using the spatula, carefully baste the top of the eggs with the hot oil the 'white' over the yolk is cooked.
- One more minute and the eggs should be perfectly cooked
- Remove with a kitchen slice, holding it over the pan for a few seconds to drain any excess oil
- Serve hot
Because the terminology confused me whilst I was there I have included the American fried egg methods!
North Americans may choose among the following methods:
- 'Over well', - cooked on both sides until the yolk has solidified
- 'Over hard', also called 'hard' — cooked on both sides until the yolk has solidified.
- 'Over medium' - cooked on both sides; the yolk is of medium consistency and the egg white is thoroughly cooked.
- 'Over easy', also called 'runny' — cooked on both sides; the yolk is a thin liquid, while the egg white is partially cooked. This is occasionally called 'sunny side down.' These are also commonly referred to as 'dippy eggs' or 'dip eggs' by Marylanders and by Pennsylvania Dutch persons living in southern Pennsylvania, mainly due to the practice of dipping toast into the yolk while eating. Also called 'treasure eggs' in southwestern Pennsylvania.
- 'Sunny side up' — cooked only on one side; yolk is liquid (the oil or fat may be used to baste the sunny side, however.) The egg white is often still rather runny as well. This is often known simply as 'eggs up'. Covering the frying pan with a lid throughout cooking allows for a less "runny" egg.
- Another style known simply as 'Fried' - eggs are fried on both sides with the yolks broken until set or hard. These are common in fried egg sandwiches and in Asian cuisine.
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