| 2TORIAL |
| Learn2 |
Fry an Egg
(3 steps)
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Fried eggs are no flash in the pan...but that's all it takes to make 'em
Let someone else debate whether the chicken or the egg came first. When it comes to breakfast foods, the answer is clear: the egg reigns supreme. But how to prepare this natural wonder can be a wonder in itself, especially considering the seemingly countless ways to do so. Don't let the "too many choices" factor confuse you. A great way to begin is to stick with the basics and fry it up.
The ultimate result of your fried egg experience all depends on your personal tastes. But whether you like them sunny-side up or over-easy, as a quick snack or for breakfast or dinner, eggs are a terrific source of natural vitamins, minerals, and protein.
Once you've mastered the simple but precise art of frying eggs, you'll be on your way to breakfast nirvana.
Before you begin
Grade AA or Grade A eggs work best for frying. Grade B eggs, while just as nutritious, are more suited for scrambling or baking. When shopping, choose only refrigerated eggs, and then refrigerate them immediately when you get home. This way, they'll last up to five weeks after you buy them. Notes on color: White and brown eggs are no different as far as taste or nutrition goes. The hen's breed determines shell color. Brown eggs are sometimes more expensive than white because the chickens who lay them are larger and require more food. Yolk color is determined by the hen's diet and also has no effect on taste. Notes on nutrition: Your diet and personal heath affect how many eggs you can safely eat (without consuming too much cholesterol) in one week. Check with your doctor to see what is best for you. In the meantime, here are some basic facts to consider: - A large egg contains 4.5 grams of fat (1.5 of which is saturated fat), 213 milligrams of cholesterol, and 70 calories.
- An egg's nutrient level isn't affected by whether or not it's organic.
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Go to Step 1 of 3
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| 2TORIAL NECESSITIES |
A seven- to eight-inch skillet or omelet pan
A spatula (if you are using a nonstick pan, use a plastic spatula but try to find a thin one)
A spoon for basting
1 teaspoon (5 milliliters) to 2 tablespoons (30 milliliters) butter or cooking oil, or some cooking spray
Some eggs
Seasoning--salt, pepper, chili sauce, your favorite herbs
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