Fried eggs are an especially popular breakfast preparation. They should always be cooked to order and served immediately. For best quality, observe each step in the following procedure.
The choice of cooking fat is a matter of taste and budget. Butter has the best flavor, but margarine or oil may be used. Use bacon fat only if that flavor is desired by the customer.
Procedure for Frying Eggs to Order
Collect all equipment and food items.
Eggs may be fried in small, individual sauté pans (omelet pans) or on the griddle. Griddled eggs are not as attractive because they tend to spread more. See for the procedure for conditioning sauté pans to avoid sticking.
Select very fresh Grade AA eggs for best results.
Add about ⅛ inch 2 mm
Break the eggs into a dish. This lessens the chance of breaking the yolks.
When the fat is hot enough so a drop of water sizzles when dropped into it, slide the eggs into the pan (or onto the griddle).
If the fat is not hot enough, the eggs will spread too much and may stick. If it is too hot, the eggs will become tough or even crisp.
Reduce heat to low (if using sauté pan) and cook the eggs to order as indicated below. See Figures 24.4 and 24.5 for flipping and turning techniques.
Figure 24.4 Flipping eggs in a pan.
Lift the handle of the pan and slide the eggs to the far edge with a quick jerk.
With a quick flip of the wrist, as shown by the arrow, turn the eggs over. Do not flip the eggs too hard, or the yolks may break when they land.
Figure 24.5 When frying eggs on a griddle, turn them with one smooth motion of the spatula, as shown. The left edge of the egg never actually leaves the surface of the griddle.
