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How to cook the perfect fried-steamed egg

fryng eggs 2 320How to cook the perfect fried-steamed egg: Our technique for cooking fried eggs was borne of necessity. Especially while making breakfast when you only have one pair of hands and need to be juggling a couple of cooking items at a time. We find that as long as you are paying attention, you will create perfect fried eggs every time!

In fact, we call these eggs steamed rather than fried. They require a lot less oil to cook them since they cook in their own steam which beautiful result. You don’t even need to turn the egg over to get that yolk well done. Simply leave the egg under cover for a little longer.

Ingredients

  • Oil
  • Eggs
  1. Drizzle a little oil (we use Enzo’s olive oil) into a frying pan
  2. Warm the oil a little over a medium to low heat and crack in your desired quantity of eggs. The egg whites will start cooking immediately
  3. Place a lid over the eggs and continue cooking until you begin to hear the oil spitting
  4. Turn off the heat and keep the lid on the pan, lifting only to check that your eggs are cooking to your required form
  5. That’s it!

If you’re concerned that your eggs aren’t cooking enough, turn the heat back on under them for about 30 seconds to warm the pan again. Keep the lid on and allow them to cook until you are ready to serve.

And VOILA! Enzo’s eggs for brunch, cooked exactly how he loves them!

fried eggs on toast 320

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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