It’s morning, and we’re getting ready to start the day, the gas rose torch is already on, and we’re preparing eggs for the first meal of the day. freshly baked for fried eggs We couldn’t even find a better way to start the day, especially if that fried egg wasn’t just a plain, plain fried egg, but something a little more special. What looks like a densely flowing yellow with a crunchy bottom and slightly caramelized edge is, in a word, perfect Fried Eggs? Very good, right? You can press the kitchen and cook it. It will only take 7 minutes.
instead of oil
This time we ignore the classic, on fat baking method. This is not entirely. This is because we will be using a raw material that still contains a large amount of fat, but in a different form.
And this ingredient is nothing but a cream. We’ll pour this under the eggs in the pan.
This wonderful caramel
And why do we do that? Well, because with cream We can improve the taste of simple fried eggs, and we can bring a special caramel line to breakfast. Most dairy products consist of water and fat, which are an emulsifier of these two components.
if it was generous Bring the mixture to a boil over low heat, the water evaporates and only the fat remains. We can fry the eggs on this as if nothing had happened, and simply pour the oil into the pan.
Of course, nothing happens in the meantime, because the wonderful caramelization happens which gives deep flavors to Fried eggsIt will be a crisp golden brown on the bottom and edge.
Bake eggs only slowly and gently
To achieve this desired caramel crispness and taste, we need to pay attention to the baking process. On medium heat, all actions are done in about 5-10 minutes: the cream boils, the water evaporates, the fat turns into caramel, the eggs are perfect.
If the dairy product is fried at too high a temperature, the yolk will not flow as thickly as it should.
Also important is the last minute of cooking: take it off the fire pan Place the lid so that the steam and heat take the final shape of the fried egg.
Fried eggs with caramel cream!
Choose a nonstick frying pan with a lid large enough to whisk as many eggs as you want for frying. It is important not to leave too much space between the eggs in the pan, let’s calculate that they fit snugly side by side. If we don’t have a lid that fits the pan, another baking sheet or pan will do.
Without heating the pan, pour enough thick cream into the bottom of the pan to give a thin layer (this depends on the size of the pan, but for a smaller pan it’s about 1 tablespoon). Sprinkle the cream to taste with salt and beat the eggs.
Set the heat to medium heat and start frying the eggs. During baking, the cream boils, its moisture evaporates, eventually turning into a liquid fat and then a thick, creamy, semi-buttery cream.
If a gas stove is used, the cream will likely caramelize at the edges, and in the case of electric or induction cookers, it will likely caramelize only at the bottom. Watch the reduction, because it is really amazing and because it is so important to conserve time in the process (it takes about 5-10 minutes).
Click for exact ingredients Curiosity of to the side!
Do this too!
