How Do You Cook A Masterful Fried Egg?
Another seemingly simply task. But ho HO! How wrong you are. The line between perfect and pathetic is terribly thin. But if you follow these easy steps, you’ll never be cursed with the latter again. The ideal egg is cooked in bacon fat. Actually the ideal way to cook ANYTHING is in bacon fat, but in this case, it’s quite crucial. So after frying your bacon, empty much of the thick oil from the pan, but leave a thin coating to sizzle and squeak for your impending egg–about medium/high heat. Crack your sunny egg into a shallow bowl–this is so you can just slip it directly onto the center of the pan. You won’t have that pesky white string lingering from the edge. In goes the egg. Ideally, the eggwhite’s edges should instantly turn brown and lacy. The whole of the egg should also seize up and sort of quiver–if it does this, you’re on your way to egg nirvana. Eggvana, we’ll call it. When the entire white of the egg becomes opaque, and the yolk has a light film over it, take your plastic,
