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Perfect Fried Eggs Recipe

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This recipe for Perfect Fried Eggs, by , is from Cooking with the Quigleys, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Lyons
Added: Tuesday, August 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Hardware:
A small high quality non-stick skilled with curved sides. 6-8 inch. A curved handle is best.

Software:
Pam
Eggs (the fresher, the less chance of yolk breakage)
Salt and Pepper to taste

Directions:
Directions:
Heat skillet on medium-high heat for a 2-3 minutes till hot. Remove skillet from flame and spray with Pam, away from the flame, Pam is flammable! Crack one or two (or three if you think you have the skill) on a flat surface (to avoid driving shell fragments in the egg) and open right into the hot pan. Salt and pepper the egg now. Cook about 2 minutes or until it seems the bottom of the white is solid enough to flip. Lift the pan by the handle and swirl the egg around to make sure the egg moves freely and is not stuck to the pan. Tip the pan forward so the egg is resting on the edge of the pan. Flick the pan forward and up quickly and gently to flip the eggs. If you did it right the yolks didn't break.The edge of the egg closest to you should never completely lose contact with the pan. If you want over easy slide the egg on the plate immediately after flipping (yuck, runny whites). For over medium place back over heat for 25-45 seconds. Over hard, pierce the yolk when you crack it the pan and cook for about 1 minute or more after you flip it.
Wipe the pan out well with a paper towel before making any more, the pan has to be very clean for this to work.

Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
4-5 minutes
Personal Notes:
Personal Notes:
This takes a little practice but it's not too hard at all. I learned how to do this almost 20 years ago and can still do it with ease. I can even flip 5 egg omelets.

 

 

 

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