I have been wanting to share this New York Times article with Belly Rumbles readers for a little while now. Want to know how to achieve a perfectly fried egg? José Andrés, recently named ‘Outstanding Chef’ by the James Beard Foundation, happily shared how it is done. A fried egg which is crispy fried on the outside and glorious liquid gold on the inside.
I have tried the method and it works. Your first couple of eggs may fail, don’t let that dissuade you. Once you have mastered the method you won’t look back.
There aren’t any special ingredients or equipment needed. All you will need is a fry pan, oil, a gas stove top and of course an egg. To see step by step photos and read the New York Times article jump over to here.
I also discovered a YouTube clip that quickly shows Jose demonstrating his method at the start of another egg recipe. The recipe is for Fried Eggs and Chorizo and shows another of his methods to achieve a crispy fried white and runny yolk. In this instance José separates the white from the yolk.
My only tip for cooking a fried egg this way is to make sure you have some paper towel handy to absorb any excess oil before serving. Other than that happy frying and eating!
Do tell dear Belly Rumbles’ reader, how do you make the perfect fried egg?