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I just made the most delicious eggs — and you can too.

Holly Larson

Have you ever heard of basted eggs? They are like fried eggs, but fancier.

Basted eggs are eggs fried in oil that are not flipped. And while that sounds like a sunny side up egg, the tops are actually cooked as you spoon the hot oil on top. This gives you perfect creamy yolks all the while skipping that snotty, undercooked egg white situations.

I’ll explain.

You start with some hot oil or butter in your skillet; I used about 2 tablespoons of butter and 2 tablespoons of olive oil. When the fat is very hot add some delicious seasonings. My recommendation? Poultry seasoning. The aroma of the sage warmed in the hot butter is divine.

Crack your eggs into the hot and seasoned fat I’d let them cook for a minute or so, undisturbed. Then, tilt the skillet and use a spoon to scoop up some of the hot fat and pour it on top of the eggs.

Continue to cook the top of the eggs by spooning the hot oil onto them until you’ve reached your perfect yoke consistency. Use a spatula to lift your perfect eggs onto a plate or a piece of toast.

Enjoy! Happy Saturday, y’all!

Original author: Holly Larson
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