Frying

Basic Frying Procedure

Ingredients:

20 ml oil

5 eggs

Procedure

1. Collect all equipment and food items. Eggs may be fried in a small, individual sauté pan (omelette pan) or on the griddle. Griddled eggs are not as attractive because they tend to spread more.
2. Select a very fresh Grade A egg for best results.
3. Add about 20 ml fat to the sauté pan and set the pan over moderate heat
4. Break the eggs into a dish. This lessens the chance of breaking the yolks.
5. When the fat is hot enough, slide the eggs into the pan. Reduce heat to low (if using sauté pan) and cook the eggs to order as indicated below.

Sunny side up

• Cook slowly without flipping until white is completely set and yolk is still soft and yellow.
• Heat must be set to low to prevent the bottom part of the egg from hardening or being burnt.

Basted

• Do not flip.
• Ladle the oil in the pan over the egg.
• A thin film of coagulated white will cover the yolk, which should remain liquid.

Over easy

• Fry and flip over
• Cook until the white is just set and the yolk is still liquid.

Over medium

• Fry and flip over.
• Cook until the yolk is partially set.

Over hard

• Fry and flip over.
• Cook until the yolk is completely set.

Tip:

• Too much fat will make the egg greasy. Not enough will cause them to stick, unless a pan with a non-stick coating is used.
• If the fat is not hot enough, the edges will spread too much and may stick. If it is too hot, the eggs will become tough or even crisp.