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Tuesday, April 18, 2006


brian            frodo@ftcweb.net

hi. i have to step in here and defend,the CORRECT
way to fry an egg. i am sorry, but using olive oil is blaspheme. I Know the ''fad'' is to use olive oil. but sence 1583 the correct way is to use real butter. place a small frying pan [9inch with slopping sides]over the lowest possible heat on your stove. if using gas you should barely see the blue flame. add butter,a dollup about the size of a walnut. let slowly melt making sure it dosent foam and is not sizzling. crack egg into a bowl or saucer, then slide egg into the skillet. cook approximately 5 minutes. until egg white solidifies,from transparancy into snow white cream . the yolk will thicken lightly as it heats. how quickly the egg cooks is dependant on how low you have the heat. after the egg is cook, place a spoonful of hot butter on the yolk.
don't wanna piss nobody off, but that is the correct way. holla back frodo

brian walker

Olive oil? Butter? What rubbish. My mother brought me up on magic fried eggs (two every morning from our chickens) spledidly cooked in lard.

In the North olive oil is for the furniture and butter is for toast. But lard is for everything, eggs, pastry, sausages, bacon you name it.

A correctly fries egg is slid into about 1/4 inch deep hot lard and basted with a spoon until the yolk is covered with a thin white skin. I will still be soft and runny.

Nothing is worse, in my book, than being confronted in the morning by two "fried" eggs with bright yellow yolks staring up at me from the plate.

This was my fate every day I lived in Maryland.


OMG, I didn't even realize that there is a whole history and science behind frying eggs.
I was always the best at frying eggs in the family LOL. Now I'll be a master!

Thanks for the writeup!

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