I’ve been experimenting with different ways to fry eggs lately. This is done in a nonstick skillet with butter, uncovered. It comes out super runny. Serve over chips, with (overly) microwaved melted cheese and Sabra guacamole. Voila! BREAKFAST NACHOS.
For this next dish, I use same cooking method, except I cover it. Better. I’m serving it with noodles, black bean sauce, thawed lima beans, and sesame seeds on top.
The best method is when the egg is cooked in oil, over very low heat, uncovered. I spoon the hot oil over the yolk until it is done. Perfection. But seriously, patience is required.
Frambled egg – this is a total accident. And all the credit goes to Abe – this is his discovery. We didn’t even know these were an actual thing until I post this photo on Instagram and people know all about it. Here’s how you make them.
Melt a tablespoon of vegetable oil in a nonstick skillet over medium heat. Crack a couple eggs into the pan and use a pair of wooden chopsticks (or a spoon) to break the egg yolks. You will mix the yellow into the white part. Let the yolks set, flip it over for a few more seconds to cook through, and serve.
Eggs half scrambled, half fried. Is there a name for this? 🍳