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<blockquote data-quote="cama" data-source="post: 1996972" data-attributes="member: 629643">Perfect Fried Eggs - How To Fry EggsBasic Fried Eggs - Steam Fried EggsVery 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 EggsFirst let&#039;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&#039;s favorite saying was: &quot;Du beurre! Donnez-moi du beurre! Toujours du beurre!&quot; Point insisted: &quot;Butter! Give me butter! Always butter!&quot; 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, &quot;Stop, unhappy man - you are making a dog’s bed of it!&quot; 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.</blockquote>

[QUOTE="cama, post: 1996972, member: 629643"] 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. [/QUOTE]

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