Although fried eggs is one of the simplest recipes in Spanish gastronomy (and probably worldwide), getting honors degrees isn’t exactly a cake walk. And we are no longer referring to the fact that the yolk is at its point, the white well curdled or that we have the desired lace. It is that the reality is that frying an egg is not as simple as it seems, and those who do not like to cook will know it well.
As also happens with the basics of clothing, the secret of this basic gastronomy lies in the quality and details. The quality of the egg, the oil and the pan where we are going to cook them are as important as certain small details that can ruin the presentation in a matter of seconds. Does it sound like the fried egg sticks to the spatula and suddenly falls apart halfway between the pan and the plate, messing it up brown?
So that this and other disasters do not happen in our kitchen, the first trick is that the oil must be very hot. Also, we must not skimp on the amount since then we can filter the oil and use it for other frying such as French fries. The second is that the egg must not be cold before cooking.
@Nathan Dumlao
In any case, if your problem is that the fried egg always ends up sticking to the spatula (whether silicone or metal), there is a solution. Y it is not about buying a magic spatula with non-stick properties.
It’s just something as simple as always keep the spatula well greased and, for this, it is only necessary to submerge it in the hot oil a few minutes before we fry the egg. Another option is that, in the pan, we try to keep a good amount of hot oil in all contact that occurs with the spatula. This will create a film that will allow the eggs not to stick to it and not break when we serve them.
Cover photo | joseph gonzalez
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