And here you have the simple and easy recipe par excellence. That if you can’t even make two fried eggs means two things. First, you are very bad at cooking. Secondly, you don’t even want to learn and become even minimally independent. Because, come on: how come you don’t know how to cook two fried eggs?
Instead Even a simple recipe like this has its rules.. That, like all rules, are made to be broken, because then one cooks eggs not according to the rules, but according to one’s own tastes and abilities.
However, if you are interested in knowing the rules taught in cooking schools, here are the current ones, codified by time and the evolution of society.
AIM. However you want to cook them, in the end the fried eggs should be perfectly firm, without burning, white in color and soft in consistency.
Instead, the yolk should be bright and brightly colored, not overcooked but still liquid, warm or hot, never cold.
THE RULES TO FOLLOW To achieve the goal there are actually more tips than rules. But authoritative advice to the point that no one questions it anymore. In fact, all chefs agree on the validity of the following instructions.
1. The eggs must be a room temperature, that is, taken out of the refrigerator at least two hours before cooking. AND It is almost impossible to cook a cold yolk from the refrigerator optimally.
2. The ideal fat for frying is butter. Italian and French chefs make no concessions on this point! Fortunately, reality does, so it can also be used oil or, better yet, butter and oil together. Furthermore, in Anglo-Saxon cuisine the ideal is to cook with bacon, or bacon. For our grandmothers it was lard, at least from Romagna downwards.
The problem is that good frying requires high temperatures. And that is why regular butter is the least suitable fat, because the milk proteins, in which it is rich, burn at much lower temperatures than necessary. So The butter to be used must be clarified (see note in box below), which is precisely the butter that chefs use. If you use normal butter, it is preferable to mix it with olive oil, which resists the highest temperatures very well.
3. He salt It should be added at the end of cooking and only on the egg white. The yolk should never be salted, otherwise it becomes opaque and mottled.
4. If you wish flavor the eggs They are fried in a pan, do it before adding the egg white. Heat the butter or oil over very low heat and add the herbs: garlic, or sage, or oregano, shallot, anchovy, chilli, etc. Let it season for about 20 seconds, then raise the temperature and proceed to cook the egg. At the end of cooking you can add a pinch of grated nutmeg, or freshly ground pepper, or sweet paprika or grated parmesan.
5. If you like your egg at least a little crunchy, use only butter or clarified oil and heat over moderately high heat. Then pour in just the egg white, then tilt and rotate the pan so the white spreads over a larger surface area. Let it cook for about half a minute and when it is almost cooked (with the edges starting to brown) press into the center with the back of a spoon to create a depression. Add the yolk gently, without letting it break, and let it cook for another half minute over medium-high heat. Turn off the heat and salt the white, not the yolk.
6. There are no tips on amount of fat you know how to use. Here the tastes and rules of adequate moderation apply depending on health and figure needs. For butter (in a 15-16 cm diameter saucepan) the indication is generally 12-15 g per egg.
- 2 eggs at room temperature
- 30 g unsalted and preferably clarified butter
- Pepper, preferably white
- Peel the eggs, separating the whites from the yolks. Leave the latter separated in their shell.
- Melt the butter in the saucepan, at a moderately high temperature if the butter is clarified. If using regular butter, heat it to a moderately low temperature.
- Pour in the egg whites and turn the pan, keeping it slightly tilted, so that the egg whites are distributed over a larger or smaller surface depending on whether you prefer them more or less cooked. When the whites are almost cooked (milky), make two depressions in the center with the back of a spoon.
- Introduce the two egg yolks into the holes made, raise the heat a little (high) and let it rest for about 20 seconds. Then tilt the pan, scoop up the little bit of butter that accumulates with a teaspoon, and spread it over the yolk. Turn off the heat and complete your fried eggs by salting and peppering the white.
It is normal butter from which part of the water and all the milk proteins are removed, which have the defect of burning at relatively low temperatures. The difference is notable, because normal butter starts to burn around 140°, while clarified butter reaches 240° without problems.
Clarification is precisely the operation that allows the water and casein to be removed from butter.
Clarified butter comes. It is normally sold in all large supermarkets.. However, it can be produced in a traditional but effective way, even at home.
Proceed like thistaking into account that during processing about 30% of the initial butter will be lost.
Cut the butter into small pieces and place it in a steel saucepan. Heat it in a bain-marie over simmering water, possibly making sure the bottom of the saucepan touches the water without submerging in it. Let the butter melt very slowly, without ever stirring it. Of course, use a teaspoon to remove the light foam that forms on the surface (without throwing it away: it is casein, and it is excellent for whipping risottos or flavoring soups).
Meanwhile, after 20-30 minutes most of the remaining casein and water will have settled to the bottom of the saucepan. Instead, the butter on top will have become almost transparent: clarified, in fact. Turn off the heat and very slowly pour the clarified butter into a glass jar. Being careful not to let either the casein or the water deposited at the bottom sink.