musiciscool
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- Aug 14, 2009
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There's a button that says 1-10 on the stove. What do I put it on?
how do you make eggs? (this is not a joke I'm really hungry and I've never cooked)?
How do you want your eggs? I like mine over easy. Heat a nonstick pan to a hair under medium. When the pan is nice and warm, melt butter or put a bit of oil into the pan. Crack an egg into the pan, sprinkle salt and pepper (and garlic powder if you want) and let it sit... don't touch it. You can tell when an egg is done by the whites. If it's runny, it's not cooked. When the whites start to firm up, just before it sets all the way, flip the egg over carefully. Let the egg cook for 20 to 60 seconds more depending on how you like your yolk. Then it's ready to eat (I like mine with toast!).
There are some good egg cooking vids on youtube. I like the Gordon Ramsay one where he makes the perfect scrambled eggs.
There are some good egg cooking vids on youtube. I like the Gordon Ramsay one where he makes the perfect scrambled eggs.
1)Drizzle a bit of olive oil onto a frying pan.
(I don't use a 1-10 scale on my stove but since the first answerer said 5 then I guess 5 is good
)
2) After you turned on your stove, wait like a minute for the oil to warm up.
3) Crack a few eggs onto the frying pan (or you can crack them into a bowl first and mix it to get the yolk and white mixed together)
4) Let it fry for about 30 seconds, then flip it with (what do you call those things? spatulas? hahha sorry)
5) Sprinkle some salt on them while you're frying and flipping.
DONE! Enjoy! <3
(I don't use a 1-10 scale on my stove but since the first answerer said 5 then I guess 5 is good
)2) After you turned on your stove, wait like a minute for the oil to warm up.
3) Crack a few eggs onto the frying pan (or you can crack them into a bowl first and mix it to get the yolk and white mixed together)
4) Let it fry for about 30 seconds, then flip it with (what do you call those things? spatulas? hahha sorry)
5) Sprinkle some salt on them while you're frying and flipping.
DONE!
Enjoy! <3The easiest way to cook eggs is to scramble them. Crack the eggs in a bowl and beat them up with a fork. Sprinkle in some salt and pepper. Put a non-stick pan on the stove. Put a little bit of oil in, and turn on the stove (8 should work, I think) When the pan gets warm, pour the eggs in. Mix them around until they all look cooked and they aren't wet anymore. You're done! Don't forget to turn off the stove.
Perfect Fried Eggs - How To Fry Eggs
Basic Fried Eggs - Steam Fried Eggs
Very fresh eggs produce the best shape when frying eggs. A non-stick pan eliminates or reduces the need for any added fat.
Perfect Fried Egg - How To Fry Eggs
First let's talk about the perfect fried eggs. A French technique that very slowly cooks the eggs in butter. This method was developed by Master French Chef Fernana Point (1897-1955) at his three Michelin Star rated restaurant La Pyramide in the 1950’s. According to the book, The Perfectionist - Life and Death in Haute Cuisine, By Rudolph Chelminski, Fernana Point's favorite saying was: "Du beurre! Donnez-moi du beurre! Toujours du beurre!" Point insisted: "Butter! Give me butter! Always butter!"
In the first chapter, Luxe, Calme et Volupté, Chelminski details how Loiseau’s mentor, the infamous Chef Fernand Point would test visiting chefs with a challenge to show him how they fried a simple egg, declaring that the easiest dishes were often the most difficult to prepare. When, inevitably, the chef insulted the egg with the sizzling hot surface of a frying pan, Point would cry, "Stop, unhappy man - you are making a dog’s bed of it!" And then he would proceed to demonstrate the one and only civilized manner of treating an egg. Very slowly, very gently, and swimming in butter of course.
Basic Fried Eggs - Steam Fried Eggs
Very fresh eggs produce the best shape when frying eggs. A non-stick pan eliminates or reduces the need for any added fat.
Perfect Fried Egg - How To Fry Eggs
First let's talk about the perfect fried eggs. A French technique that very slowly cooks the eggs in butter. This method was developed by Master French Chef Fernana Point (1897-1955) at his three Michelin Star rated restaurant La Pyramide in the 1950’s. According to the book, The Perfectionist - Life and Death in Haute Cuisine, By Rudolph Chelminski, Fernana Point's favorite saying was: "Du beurre! Donnez-moi du beurre! Toujours du beurre!" Point insisted: "Butter! Give me butter! Always butter!"
In the first chapter, Luxe, Calme et Volupté, Chelminski details how Loiseau’s mentor, the infamous Chef Fernand Point would test visiting chefs with a challenge to show him how they fried a simple egg, declaring that the easiest dishes were often the most difficult to prepare. When, inevitably, the chef insulted the egg with the sizzling hot surface of a frying pan, Point would cry, "Stop, unhappy man - you are making a dog’s bed of it!" And then he would proceed to demonstrate the one and only civilized manner of treating an egg. Very slowly, very gently, and swimming in butter of course.