Dip Egg
Anyway, that's what my family calls them, because you take your delectably buttered toast and dip it into the ooey gooey yoke. Yes, fam, this is the egg and soldiers, the sunny-side up, the fried egg. Whatever you want to call it, it's the one that's greasy, crispy edged, with fully cooked egg whites and a runny yoke. For all my visual artists out there, it's the one that looks like a sun resting behind some clouds.
Okay, grab your non-stick pan and heat up butter so it covers the entire bottom of the pan. You are warned if you do not butter properly. Your sun will explode. Things will die, including your hopes and dreams of ever amounting to anything. Okay, fully buttered pan, nice. Make sure the heat is on medium-low. Crack an egg wherever you want your egg to fry (I aim for where the most butter accumulated, oink oink). Sometimes, that egg doesn't want to listen to your proper placement and just runs for the nearest, darkest corner of the pan, just like you when you were a teenager. That's ok, don't touch it at this point. Right now, it is the boss and you are just happy to watch it metamorphosize.
It makes me happy to see the egg spread out over the pan like a sexy stripper on a stage. Look, but don't touch. Watch for the egg white to firm up and become opaque. When you see the edges of the egg crisping up and the egg white it just set, take your spatula, pray to the god(s) and get the spatula under the egg to flip it. I don't care what you have to do to. I like to employ a sharp shove under the yolk after I've loosened up the edges from the pan. Didn't put enough butter in your pan? Try loosening the edges like I've told you. If your pan is so bone-dry under the egg that it is STUCK, this is the end of the line Petunia. I'm sorry, I warned you. Scrape the massacre onto a plate, and feed it to your partner or pet, and start over.
For all you winners out there, it doesn't take long to cook on the other side. Just flip the egg, go get a plate and a fork, and by the time you come back to the pan and admire your handiwork, it should be ready. Flip the egg back upright so the yolk is sitting pretty on your plate. There should be a thin layer of cooked egg on top of the yolk.
Salt it up, take your fork, and pierce the yolk so it runs out like liquid gold. My sister, Melanie, likes to make toast, plate the toast first, and then put the egg on top so when the yolk runs out, it runs onto the toast instead of all over the plate. She's a clever girl...Imma dip!
Okay, grab your non-stick pan and heat up butter so it covers the entire bottom of the pan. You are warned if you do not butter properly. Your sun will explode. Things will die, including your hopes and dreams of ever amounting to anything. Okay, fully buttered pan, nice. Make sure the heat is on medium-low. Crack an egg wherever you want your egg to fry (I aim for where the most butter accumulated, oink oink). Sometimes, that egg doesn't want to listen to your proper placement and just runs for the nearest, darkest corner of the pan, just like you when you were a teenager. That's ok, don't touch it at this point. Right now, it is the boss and you are just happy to watch it metamorphosize.
It makes me happy to see the egg spread out over the pan like a sexy stripper on a stage. Look, but don't touch. Watch for the egg white to firm up and become opaque. When you see the edges of the egg crisping up and the egg white it just set, take your spatula, pray to the god(s) and get the spatula under the egg to flip it. I don't care what you have to do to. I like to employ a sharp shove under the yolk after I've loosened up the edges from the pan. Didn't put enough butter in your pan? Try loosening the edges like I've told you. If your pan is so bone-dry under the egg that it is STUCK, this is the end of the line Petunia. I'm sorry, I warned you. Scrape the massacre onto a plate, and feed it to your partner or pet, and start over.
For all you winners out there, it doesn't take long to cook on the other side. Just flip the egg, go get a plate and a fork, and by the time you come back to the pan and admire your handiwork, it should be ready. Flip the egg back upright so the yolk is sitting pretty on your plate. There should be a thin layer of cooked egg on top of the yolk.
Salt it up, take your fork, and pierce the yolk so it runs out like liquid gold. My sister, Melanie, likes to make toast, plate the toast first, and then put the egg on top so when the yolk runs out, it runs onto the toast instead of all over the plate. She's a clever girl...Imma dip!
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