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Crispy fried eggs

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Tastes Like Home

(Read caption) Crispy fried eggs seasoned with tomato ketchup.

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How do you like your eggs fried? Sometimes I like mine well beaten with thinly sliced green onions and tomatoes. At times I just like them beaten and fried until they are fully cooked. There are times when I like it cracked directly into the pan and cooked gently on low heat. But my favorite way to have them is fried crispy at the bottom with the yolks still a little runny. Then, I pepper it with tomato ketchup, smear the ketchup over the eggs and dig in! Yum!

Crispy fried eggs
A wok or karahi works best in cooking the eggs this way, or use a small frying pan.

2 eggs
Salt and pepper to taste
Oil (neutral tasting)

Add enough oil to karahi or wok to form a little pool at the bottom. If using a small frying pan, add 1/4 cup of oil (not to worry, the eggs cook up really quick and barely absorbs any oil).

Heat the oil in pan until very hot but not smoking; meanwhile, crack the eggs into a bowl.

Pour the eggs into the oil (watch out, it might spit a little); let fry until the edges start to crisp; base the top of the eggs with some of the oil and season with salt and pepper to taste.

Remove eggs with slotted spoon and drain on paper towels then serve immediately.

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Cynthia Nelson blogs at Tastes Like Home.

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The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.


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