They say that simple things are the best. Talking about cooking, the easiest thing to cook is a fried egg. Probably the great chef Fernand Point, father of the modern French cuisine, would have something to say. Chef Fernand, to test the culinary ability of those who were training to become his assistants, used to ask them to prepare a fried egg. A moment is enough to transform such a simple dish into a gastronomic disaster, by making the egg white too dry and lumpy or by letting the yolk tickening too much.
The egg cooked this way can be called in different ways: fried, sunny side up or pan-fried; however the tricks for a top class cooking are always four. Here they are:
1. HEAT SLOWLY
Chemistry applied to biology teaches that the egg proteins start developing at 62° C. If you reheat slowly, the proteins will create a tidier structure and as a result the white egg will be more compact and tasty. If the temperature is too high, the egg will risk to burn and it will become hard and unpalatable. If you don’t have a degree in molecular biology, just remember to lower the flame.
2. ADD A KNOB OF BUTTER
Purists will turn up their nose, however this is the secret for a perfect sunny side up egg: put a knob of butter in a pan and make it melt at a low flame. When do I need to add the egg? A bit of experience will suggest you which is the right moment, right before the melted butter starts to sizzle.
3. FIND THE RIGHT BALANCE BETWEEN EGG WHITE AND YOLK
Two schools of thought; if you want to separate the yolk from the white, after having performed this procedure, pour the white in the pan and, before it becomes hard, making sure to cook it well in the centre and on the sides, as soon as the edges become golden, add the yolk in the center being careful not to break it. Wait another minute and ... voilà, all done.
If you want it together, this is the moment to gently slide into the pan egg white and yolk together with the yolk inside the egg white (you can use a spatula to adjust the position). In both cases the cooking time should vary between 4 and 6 minutes. If you want to be a chemist again, remember that the yolk will coagulate immediately but it will become solid only at 68 °C, so train to stop a bit earlier.
4. ADD SALT ONLY AT THE END
While waiting, melt another knob of butter. When the egg is cooked, add salt and pepper and, eventually, pour the melted butter on your egg. Then grate the truffle like there is no tomorrow ! A rain of White Truffle of Alba flakes, will transform a simple fried egg in a top class gastronomic experience.
Recipe preparation: Easy
Preparation: 2 min
Cooking time: 4-6 min
Ingredients: 4 eggs, 40 gr of butter, black pepper, salt, 40 gr of White Truffle of Alba
Servings: 4 servings