My breakfast most days is a fried egg. I have a small egg-sized pan, it’s non-stick so it only occasionally needs a dribble of oil or a dab of butter. I have been sprinkling a little dried seaweed into the pan before adding the egg, but I’m just about running out. Once the egg is in the pan I add a pinch of salt, a grind of spices which are in a pepper mill so I get a different taste every grind, and while I have it, a sprinkle of the seaweed. I only have half a slice of toast, it’s enough.
I’ve noticed that people eat fried eggs in different ways. I eat the white first with the crusts of the toast and save the yolk to eat last. My dad used to have a whole piece of toast, and then cut up his egg, dash on some salt and white pepper and a slosh of Worcestershire sauce. My husband starts at one side of the toast and works his way through it, quite methodically. Some people cut of the white and leave it to one side and just eat the yolk – and then of course you can fold the toast round the egg and make a sandwich – always a danger of a yolk-squirt!
The of course is the way of eating the egg once it is cooked – and again there are different preferences of done-ness. I like a just cooked – but definitely cooked white so it is still soft and not rubbery, and a lovely flowing yolk with just a slight bottom layer of firm. Some people seem to like the whole thing to be solid, and even crispy underneath. There are the perverse people who like it barely cooked so the white is still translucent to the point of runny.
You have to either have a lot of fat in your pan, or an extremely efficient non-stick pan to achieve an over-easy egg – and a lot of skill. We did have a wonderful pan with which I had a lot of success… now I just cook it on one side but watch it like a hawk so it is not overdone.
Here is the way you can achieve a ‘dark, nutritious splendor’:
and here is the difference between over-easy and sunny-side up which I guess is how I like mine – and there are some interesting ideas on what else you can do with your fried egg: