In the long list of ways of preparing eggs, that for fried eggs is relatively insignificant when compared with others. Although fried eggs are used to a great extent for breakfast in England and America, correctly speaking they are Oeufs à la Poêle or pancooked eggs; in both countries the true fried egg is virtually unknown.
In general the garnishes suitable for fried eggs are served separately; the eggs are arranged on serviettes or on toast with fried parsley.
Any clarified fat is suitable for frying eggs but oil is most frequently used and gives the best results; it is well to remember that only one egg should be cooked at a time.
Heat the oil in a small deep frying pan until it begins to smoke slightly, break an egg on a plate, season and slide it into the pan. Using a wooden spoon, envelope the yolk with the white, turning it until the outside becomes light brown, yet allowing the yolk to remain soft. Drain on a clean cloth and proceed in the same way for the required number of eggs.
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