Sunday, 3 January 2016

THE Perfect Egg Recipe


For a while, my partner has been snobbing me when it comes to cooking eggs. I've always made sunny-side up for myself in the past, ones with a somewhat crispy border. However, when we first started living together, he wanted the "over-easy" eggs that he was used to. 

I remember my grandparents making these for me as a child, with a tiny splash of soy sauce to complement the eggs. However, I just thought it was rather bothersome to risk breaking the yolk whilst flipping them over, therefore sticking with the sunny-side up option. 

As the years passed, I had a fascination ... an addiction to poached eggs as the "healthy" alternative for breakfast. I liked the fact that it was cooked without butter, had a funky shape but mostly still had the runny yolk I love. 

My partner said he didn't like my sunny-side up eggs, as they did sport rather crispy egg whites and if I were to rush making them, I end up with a bit of runny egg whites too (much to his disgust). Over many failed attempts in making his ideal over-easy eggs, I somewhat gave up and allowed him to take over the cooking of fried eggs. 

It was only recently that I stumbled upon a post on Pinterest, that boasted the perfect "over-easy" egg recipe. Upon further reading, I realised that it wasn't really an over-easy egg, as it wasn't fried on both sides, but it utilized steam to achieve results. With further research, I discovered that it used the Steam-Basted method which I had never heard of before. 

I just had to try this out for myself - like the results to me were the perfect combination of sunny-side, poached, and over-easy all-in-one! How could I not?

My first attempt resulted in this:


I made the mistake of taking off the lid just a little too late, when the white film had already developed on the yolk, and the residual heat overcooked the yolk slightly more than what we were used to. Nevertheless, I had never made an egg looking this good ever. 

The second attempt was perfect, but I was too hungry to take any photos (we devoured ours within minutes), so here's my third:

Dudeee.... just look at that eggy perfection!

My personal preference will always be half-boiled eggs as it brings back great childhood memories. Otherwise, this has now become my next best favorite!

Ingredients:
Egg(s)
Butter/Margarine/Oil
Salt & Pepper (optional; to taste)
Frying pan with a lid
Water

Method:
1. Heat up your frying pan on high heat. Melt a tiny bit of butter/margarine/oil. Trust me, you will not need much. 

2. Crack egg(s) into the pan. Reduce heat to medium-high. Wait for the egg whites to cook to a point where it is opaque. 


3. I don't have exact measurements for the water, but I pour just enough to water where it reaches the edges of the egg whites. Cover frying pan with lid. 

 Don't know if you can see, but there's a slight water line if you must use this as an indication. 

Don't judge the over-sized lid. My frying pan did not come with one, so I had a substitute!

4. I highly suggest keeping an eye on the eggs as soon as you pop on the lid. I would say that in a couple of minutes or less, the egg yolk(s) will soon develop the thin white film on the yolk base. If you like your yolk runny (like me), quickly turn off the heat, take off the lid and remove from heat immediately. 

If you like your yolk a slightly bit firmer, wait until the yolk has clouded over and then immediately remove from heat. 


5. Serve immediately. Crack salt & pepper according to your preference. 

My boyfriend's serving. I already had mine when I made his lol. 
Eggs, wedges & Cretons on toast. 

I prefer my eggs on top of smashed avocado toast for a filling, satisfying brekkie! 

Enjoy & bon appetit!

No comments:

Post a Comment