As well as a photographer and pencil artist I am a breakfast chef at a small hotel local to where I live. Some people may find that a strange mixture, but I think that food fits in very well with art because cooking is an art, it’s creation and you need to be creative, you are taking raw materials and you are building them into something that’s pleasing to eye and the palate.
A cooked breakfast will in most cases include an egg or eggs of some description, so in my view if you are a breakfast chef you need to be pretty good at cooking eggs.
Now you may be thinking well most people can cook eggs, and you would be right but can most people cook eggs properly? In my experience no they can’t.
This brings me to the whole point of this article, would you like to know how to fry the perfect egg? Of course you would.
First of all I’m going to share this very important quote with you “a fried egg is an egg that’s been poached in oil” I’m sure that you have all been in a hotel sometime or other looking forward to breakfast, here it comes what a great looking full English, sausages, bacon, hash brown, mushrooms, baked beans and.............hang on............what’s that!!!? A little beige coloured thing with a brown ring around the outside and an orange and white blob in the middle. YES that is there interpretation of a fried egg.
So here we go: - Put about 2 centimetres of oil in your frying pan (I use extra virgin olive oil because I’m trying to keep my cholesterol down but most people use vegetable oil). Put the pan on a low heat for about 5 minutes. Break the egg gently into the oil, now the spread of the white will depend on the heat of the oil and whether the egg is at room temperature or straight from the fridge, either way it should be about 3 – 4 centimetres circling the yolk. At no point during the process should the egg bubble or spit if it does take it straight off the heat (although you will probably be too late by then). When the white has slowly heated through so that there are no gooey bits carefully splash a little oil over the yolk to create a thin film.
You’re done the perfect fried egg.
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