This may seem like a silly post to do, but I have been "Fried Egg" challenged since I got back to Portland. I think I have finally re-mastered the Fried egg... although I am not sure if it really qualifies or not. You'll see what I am talking about.....
I love my eggs sunny-side up, with runny yolks for dipping toast. I usually accomplish this with one of my 'tried and true' cast iron skillet rubbed with butter. Well, that has all changed since I started cooking on a glass cook-top instead of gas. I found out the hard way that all your pans need to have smooth bottoms,
but all my cast iron pans have a thin ridge on the bottom, so they don't make full contact with the cook top... Thus they have been rendered impotent for egg frying. It was a sad day and the angels wept...
But I think I figured out how to get my sunny-side up egg.... Using that ever so wonderful Pyroceramic Corningware.... You've heard me talk about it before, here and there, but I think I have come to the realization that this bit of yesteryear IS the wave of the future.
(This really isn't an advertisement, cause they don't make it anymore - darn it)
Butter
Olive oil
2 eggs
1 Corningware Petite pan (P-83-B) with a lid (P-83-C)
Toast points
OK, Heat the skillet over really low heat
and add the butter and oil.
When it becomes a little bubbly......
Crack the eggs into the skillet. (Though this skillet is so small, it is better suited to 1 egg) and season with salt and pepper if desired.
Then place the lid on...
It will get steamy under there and help to set the sunny side of the egg a little. (this is why I am not sure if this qualifies as a fried egg, maybe it's a steamed egg, or a steam fried egg - basted or braised maybe? I don't know)
After about 2 minutes, your egg will be ready, the white will be set and the yolks still runny....
Now the funny part...
I forgot just HOW non-stick Corning Ware can be, so while I was deftly trying to photograph the sliding of the egg onto my plate, it suddenly slid all at once and I kind of missed the shot... LOL
Serve with toast points.....cause it makes it easier to do THIS....
and THIS.....
YUM! And now the angels sing with joy as the fried egg has returned to the menu once again.
Mangia!!
~~
Side Note: Your best resource for Vintage Corningware (Pre-1999, when World Kitchen, LLC ruined the brand by peddling their cheap stoneware) will be thrift stores such as local charity ones or the larger Good Will Industries and Salvation Army stores. I would avoid antique shops if you can, they will be higher priced. Trust me, there is A LOT of this out there, it was manufactured for 40 years, so it should not be too hard to find and should not cost you an arm and a leg either.
I love my eggs sunny-side up, with runny yolks for dipping toast. I usually accomplish this with one of my 'tried and true' cast iron skillet rubbed with butter. Well, that has all changed since I started cooking on a glass cook-top instead of gas. I found out the hard way that all your pans need to have smooth bottoms,
but all my cast iron pans have a thin ridge on the bottom, so they don't make full contact with the cook top... Thus they have been rendered impotent for egg frying. It was a sad day and the angels wept...But I think I figured out how to get my sunny-side up egg.... Using that ever so wonderful Pyroceramic Corningware.... You've heard me talk about it before, here and there, but I think I have come to the realization that this bit of yesteryear IS the wave of the future.
(This really isn't an advertisement, cause they don't make it anymore - darn it)
Frying? an Egg in CorningWare
ButterOlive oil
2 eggs
1 Corningware Petite pan (P-83-B) with a lid (P-83-C)
Toast points
OK, Heat the skillet over really low heat
and add the butter and oil.
When it becomes a little bubbly......
Crack the eggs into the skillet. (Though this skillet is so small, it is better suited to 1 egg) and season with salt and pepper if desired.
Then place the lid on...
It will get steamy under there and help to set the sunny side of the egg a little. (this is why I am not sure if this qualifies as a fried egg, maybe it's a steamed egg, or a steam fried egg - basted or braised maybe? I don't know)
After about 2 minutes, your egg will be ready, the white will be set and the yolks still runny....
Now the funny part...I forgot just HOW non-stick Corning Ware can be, so while I was deftly trying to photograph the sliding of the egg onto my plate, it suddenly slid all at once and I kind of missed the shot... LOL
Serve with toast points.....cause it makes it easier to do THIS....
and THIS.....
YUM! And now the angels sing with joy as the fried egg has returned to the menu once again.Mangia!!
~~
Side Note: Your best resource for Vintage Corningware (Pre-1999, when World Kitchen, LLC ruined the brand by peddling their cheap stoneware) will be thrift stores such as local charity ones or the larger Good Will Industries and Salvation Army stores. I would avoid antique shops if you can, they will be higher priced. Trust me, there is A LOT of this out there, it was manufactured for 40 years, so it should not be too hard to find and should not cost you an arm and a leg either.
6 comments:
Looks like it did really slide out easily, glad you were able to make the angels sing once again.
i just have to say i SUCK at frying eggs!! my duaghter likes the whites crispy and the yolks runny so i have to crank up the heat and really fry it...and once in a while I get it right.
I just love your enthusiasm for even the simplest food, and of course it IS important to be able to do THAT and THAT!!!
well done sir, God bless the Humble egg.
oh my lord you have solved my problem. I too have a glass top cooker and my frying pan does not make proper contact...what they don't make those glass frying pand anymore WHHHHHHHHY NOT?
Great post! My little 6.5" arrived today. Identical to yours. Can't wait to try it out!
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