Exit
EAT THIS
to have to flip it once, and when you
do, you’ll want to handle it like a faberge egg. Flip gently, preserve your
runny yolks. In fact, don’t think of
it as “flipping,” so much as laying
your egg gently on its other side.
SHUTTERSTOCK / ZKRUGER
OVERCOOKING THEM
I think that there are people out
there who actually like their eggs
cooked this way. Or maybe they
just don’t know any better. Browning an egg white makes it tough and
chewy. Cooking an egg yolk through
makes it chalky. What you want are
smooth, solid whites and a runny
yolk. It shouldn’t take more than
three minutes.
USING A STICKY PAN
There is no frustration like trying
to slide a perfectly fried egg out of
the pan and having it not budge. If
you have an aversion to traditional
non-stick pans, you can use a wellseasoned cast iron skillet. If you
don’t have either of those, be sure
to use a little extra butter or oil.
There is no way to scrape an egg out
of a pan without breaking the yolk.
We learned that the hard way.
TRYING TO COOK THEM
ON THE SIDEWALK
Okay, just kidding. But seriously,
everyone has to stop making
this joke now.
FORGETTING ABOUT EARTH’S MOST
PERFECT EGG MOLD: TOAST
Call it an egg in a nest, egg in a
basket, toad in a hole — we don’t
care, just eat it. If you’ve never
made one, it’s really easy, just
toast your bread in some butter. Once it’s crisp and golden on
both sides, remove it from the
pan, cut out a circle using either
a cookie cutter or a knife and
return it to the pan. Drop a dab
of butter in the hole, then pour
your egg right into it. Cover for a
minute or two to set the whites
and enjoy. (You can also flip the
whole thing once you feel
comfortable doing that.)
HUFFINGTON
01.26.14