Fried eggs. Something you should know.

In my experience, many people I know have issues with fried eggs. So, today's cooking tip is about fried eggs. I'm going to give you my almost, nearly fool-proof method for cooking a fried egg. 

 What ya need:
  • 1 egg, very fresh
  • 1/2 tablespoon of clarified butter
  • 1 teaspoon of cold, clean water

 Ok, so:
Place a non-stick frying pan over medium heat. Add half of the butter to the pan and heat to about 280ºF. As a frame of reference, this is the temperature at which butter generally browns. Don't turn up the heat on this pan to achieve "faster" results. Don't do anything to the heat. Leave it alone. 

 Now break the egg into a cup, being sure to keep the yolk intact. Carefully slide the egg out of the cup into the pan, taking care to keep that yolk intact. Cook for 30 seconds, uncovered, then sprinkle the water over the top of the egg and immediately cover. The water will steam off of the egg and cook the top. Keep covered and cook for 1 minute, or until the top has set. 

 If you wanted to cook both sides, initially cook the egg for one minute and flip to cook for 2 more minutes. This method will not require covering the egg. Promptly remove from heat.

If you want more than one egg, this recipe can be multiplied to the number of eggs being fried. Be careful not to flood the pan with fat and only allow a thin film-like layer on the bottom of the pan.

**Keep in mind that eggs whites are insulators, so when you cook eggs, they will continue to cook after they have been removed from the heat. This is why scrambled eggs are so easily overcooked.

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