How do you season an iron pan

10 insider tips for perfect fried eggs that you should know

Fried eggs are healthier than you think

Eggs have fallen into disrepute because of their high levels of cholesterol. They contain many vitamins and minerals such as:

  • Vitamins A, D and E.
  • Water-soluble B vitamins
  • Calcium, phosphorus and iron

In addition, fried eggs are around 150 kcal per 100 grams Significantly leaner on the go than, for example, a wheat roll (250 kcal / 100 g) - provided you don't fry it in plenty of butter or oil. Is that possible? Clear! To do this, simply bring a few tablespoons of water to the boil in a pan and carefully add the egg. Fry for a few minutes, season and let slide onto the plate. According to the German Nutrition Society (DGE), you can treat yourself to 2-3 eggs per week without any problems.

The “mirror” in the fried egg leaves room for interpretation

How did the fried egg get its name? One explanation leads the name back to the shiny egg yolk, in which hungry fried egg lovers are reflected. Another explanation sees the mirror-like shape of the egg dish as the namesake - with the egg yolk as a round face that looks at you. The French chef Paul Bocuse is supposed to provide a third explanation personally: The wafer-thin layer of proteinon the egg yolk, which only solidifies milky when the heat is applied from above, is called a "mirror" in kitchen language.

By the way, other nations are also creative when it comes to naming them. The fried egg is also known in English as "sunny side up". In Italy it is also known as “uovo all’occhio di bue”, in German “ox eye”. And in the realm of baking queens and cake kings, the fried egg cake is a completely different number: namely a sweet sponge cake with a light cream topping and apricot halves.

Fried eggs require warmth - from below and above

Strictly speaking, an egg that is only fried on one side is a set egg. First theA short hot kiss from above, which allows the yolk to curdle slightly, turns the fried egg into a fried egg.

You only need 1-2 teaspoons of butter, eggs and a little salt to prepare a quick fried egg in the pan:

1. Melt the butter in a pan over medium heat.

Melted butter in the pan.

 

2. Beat the eggs on the edge of the pan and let them slide carefully into the hot butter.

Treated very gently, the fried egg stays in shape.

 

3. Put the lid on after approx. 2 minutes. Turn off the stove. Let the fried eggs cook for 1 minute.

Lid on and good. In this way, the egg yolk is also warmed up without cooking.

 

4. Season with salt and a little pepper and serve.

If you like, you can also dig deeper into the spice box.

 

Regardless of what it is officially called, the main thing is that it tastes good - so fry the fried egg from one side only or try that American "easy over" version, in which the egg is turned once halfway through and fried on both sides until crispy.

Oil or butter? It's actually just a matter of taste

The smoke point of many frying oils is slightly higher than that of butter. This means that the fried egg can be sautéed a little more crispy. Butter, on the other hand, gives the fried egg a particularly fine aroma. You want both Try it with clarified butter. Clarified butter milk sugar, milk proteins and water are removed beforehand, so it can be heated to over 200 ° C and still tastes typically buttery.

Fried eggs appreciate a good pan

A stainless steel pan has its advantages, but it is definitely not the first choice for fried eggs. What you need is a pan base that the delicate egg white won't stick to. So it can then slide effortlessly onto your plate. A Pan with high quality non-stick coating or one well seared iron pan is exactly the right kitchen tool.

Fried eggs are temperature sensitive - the right frying temperature

A little nerd knowledge about hen's eggs: Egg whites and egg yolks are made up of many different types of protein that change their chemical structure at certain temperatures. The Egg yolks solidify at around 65-68 ° C. The Protein begins to stagnate at 62 ° C, but is only really solid at approx. 75-80 ° C.

What does that mean for the fried egg? Two components with different comfort temperatures must be fried at the same time:

  • At high temperatures the egg white becomes crispy in seconds - and unfortunately also quickly turns black. The egg yolk, on the other hand, has little time to warm up and remains relatively liquid.
  • At low temperatures you have a little more control over egg yolks and whites. A fried egg forms gently, soft and without a crispy component, which is more reminiscent of a poached egg.
  • At medium temperature you get a fried egg with slightly browned and crispy egg white and lightly whipped egg yolk.

The right temperature is ultimately a matter of taste.

This is how fried eggs get their pretty, round shape

Nicely shaped fried eggs? No problem with the help of the paprika rings

Personally, I like the crispy, fried egg whites on the edges of my fried eggs. The beautiful round shape with the centered egg yolk is also not so easy to imitate. But a few tips will help you with the photo-ripe fried egg:

  • The fresher the eggs, the better: The composition of the protein molecules changes over time. They practically no longer cling so tightly to each other and the egg white runs in all directions in the pan. Therefore: only use the freshest eggs you can get.
  • Drain the eggs well: A second tip can quickly be derived from the explanation above. The already liquefied egg white can simply be disposed of in advance in the drain. Carefully beat the egg into a fine-mesh sieve and let the liquid egg white drain off. The egg can then move from the sieve into the pan.
  • Show the egg your gentle side: A lot can go wrong when the eggshell is cracked open. This is how it works best for me: I tap the shell on the worktop, hold the egg just above the bottom of the pan, carefully break it open and gently slide the egg white and yolk into the pan.
  • Discover simple tools: Let your vegetables help you. A wide ring cut from a vegetable onion or a paprika works great as a mold and can also be eaten at the same time. But there are also special fried egg formers in all possible variants to buy.

Do you actually know "Eggs in the Basket"? To do this, toast is cut out in the middle to act as a fried egg shaper in the pan.

No pan at hand? Fried egg is also different

Fried eggs from the oven

The advantage: Fried eggs can be prepared in large quantities in the oven. The method is therefore ideal for large breakfast groups with many eaters. Or you pack briefly blanched spinach, spicy Parmesan and juicy cherry tomatoes and conjure up a light, low-carb dinner.

How to do it: Put the eggs in a lightly greased casserole dish and bake at 175 ° C for about 8 minutes. The egg yolk is liquid, the egg white curdled.

Fried eggs from the microwave

The advantage: It's really, really fast! And the only thing that needs to be washed afterwards is a small cup and your breakfast plate.

How to do it: Put eggs in a cup and heat at 700 watts for about 25 to 30 seconds. The fried egg is ready.

Fried eggs from the muffin pan

The advantage: Together with bacon or a base made of pizza dough you have put together sinful little breakfast packages that no one at the breakfast table can resist.

How to do it: Lightly grease the muffin tin, line with bacon and slide the egg into it. Bake at 150 ° C for about 15 minutes and season with salt and pepper according to your personal taste.

With the classic fried egg, only the protein is salted

In many classic recipes, the fried egg is only seasoned with a little salt. Purists either salt the butter or just sprinkle the egg white and leave out the yolk. The fine grains of salt react with the egg yolk and leave dark dots behind.

Maybe not classic, but a little freshly ground pepper on a fried egg is just delicious.

If taste is more important than aesthetics, you can dig deeper into the spice cabinet and season your fried egg with nutmeg, paprika or curry powder.

Fried eggs are extremely versatile

For breakfast or dinner, on pizza, vegetable pasta or crispy baguette - with such a small, fine fried egg on top, a simple dish is immediately upgraded:

And what is your favorite way to eat fried eggs? Recipes, tips and spontaneous declarations of love for the fried egg are always welcome.