Put An Egg On It
Put An Egg On It

We’re living in an egg-topped age, folks. Rice bowls. Toast. Pasta. Salads. Whether crispy-fried or jammy-yolked, lovingly poached or boiled and cured, the humble egg has gone from breakfast staple to an all-day superstar, and we’ve got the recipes and tricks you need to get in on the fun.

Chris Morocco and Amiel Stanek

the crispy fry

The unmistakable crack of shell meeting countertop. The waves-crashing-on-sand rumble of egg slipping into hot olive oil. The rolling rat-a-tat sputter of white and yolk dancing ecstatically in the pan. Making a perfect fried egg—crisp, rippling edges; warm, molten yolk—should make your heart race a little. And so should eating one, whether you’re fork-and-knifing it au naturel with salt and hot sauce or enjoying it on top of a more elaborate creation. Here’s how to shift your eggs into sport mode.

THE TECHNIQUE

1—In a medium, preferably nonstick skillet, heat enough olive oil to just cover the bottom of the pan over medium-high until shimmering. (A 10" skillet fits 2 eggs; scale up if you want to cook more.) It may look like a lot of oil, but you’ll need it.

2—Add 2 large eggs, one at a time and spacing evenly apart, shaking pan gently between additions to allow edges to set without sticking together.

3—Cook eggs, shaking pan occasionally (and using a rubber spatula to help tease apart any edges if needed) until edges are golden brown, about 2 minutes.

4—Tilt the pan toward you to pool oil at base and using a soup spoon, baste egg whites (avoiding the yolks; you want them runny) with the hot oil to cook them anywhere they are still translucent, about 1 minute more.

5—Season eggs with salt and eat immediately.

the hard boil

Some say that a hard-boiled egg is neither hard nor boiled, but we disagree. You need to maintain a gentle boil to ensure that the water you’re cooking in is the proper temperature (212° Fahrenheit). And while our ten-minute eggs aren’t “hard” per se—we like a touch of creaminess at the very center—they’re firm enough to be egg-saladable. These might not have the same sex appeal as their jammyyolked counterparts, but it’s their versatility that gets us going, ready at a moment’s notice to be pickled, transformed into a goes-on-everything sauce, or just salted and eaten standing over the sink to stave off a hangry state of panic.

THE TECHNIQUE

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April 2017