In­cred­i­bly ed­i­ble eggs

Cecil Whig - - & & -

PER­FECTLY EGGS — A large skil­let — 2 small bowls — 2 tea­spoons veg­etable oil — 4 large eggs — Salt and pep­per — 2 tea­spoons but­ter, cut into 4 pieces and chilled

Place the oil in a large skil­let and set it over low heat for 5 min­utes. While the pan is heat­ing, crack two eggs into each of the small bowls. Sea­son them with salt and pep­per.

In­crease the heat to medium-high and heat the oil un­til it looks shim­mery. Add the but­ter to the skil­let and quickly swirl it to coat the pan. Work­ing quickly, pour one bowl of eggs onto one side of the pan, and the sec­ond bowl of eggs onto the other side . Quickly cover and cook for ex­actly 1 minute. Ex­actly one. Leav­ing the lid on, re­move the skil­let from the burner and let it stand cov­ered for 15 to 45 sec­onds to achieve runny yolks with just barely opaque whites, 45 to 60 sec­onds for softly set yolks and about 2 min­utes for medium-set yolks. Se­ri­ously, watch the clock or set a timer. Slide the fried eggs onto plates and serve. En­joy.


A poached egg should be a neat-look­ing pouch of ten­der egg, evenly cooked all the way through with a yolk that is barely runny.

Get a 12-inch skil­let and pour enough water to come 1 inch up the side. Add 1 tea­spoon of kosher salt and 3 tea­spoons of white vinegar, then bring it to a sim­mer over medium heat. Mean­while, crack four cold, large eggs into in­di­vid­ual cus­tard cups or small bowls. Care­fully pour the eggs into the boil­ing water. Turn off the heat, cover the pan and set your timer for 5 min­utes. Don’t peek, touch, move or cheat in any way.

Af­ter ex­actly five min­utes, re­move the eggs with a slot­ted spoon and serve im­me­di­ately. Yum. FRIED


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