I’ve looked up the advice, given by the major culinary smart arses on the Internet. They seem to miss the basic problem that a lot of occasional egg fryers face. That is – that the egg sticks to the pan like glue.
What a lousy experience to greet the potential breakfaster in the morning – Oh yeah – you can’t even fry a fuckin’ egg! Help is at hand – Sido is here- to sort your problem – for free! Unlike say, Gordon Ramsay who will sell you a book for twenty euros and still not tell you the trick – confirming your prejudices about – “people you think you don’t like”.
A lot of us use our frying pans for many purposes. We get all sorts of crud and crap on them. And then we wash them up so that they can be reused. So when you are trying to fry the sort of fried egg that the likes of say – Gordon Ramsay (for instance) might approve of.
And you get out your frying pan and shake in some extra virgin olive oil. And everything is cool for about a minute, until you realise your egg has completely adhered to the pan. Like a blob of lightly fried emulsion paint. It is at this stage you need advice because scraping it off the pan – frankly does not cut it, at any culinary level. And scrambled eggs is out of the question unless you are a serious drug user.
The trick is to heat up your oil – I’ll write it twice.
The trick is to heat up your oil – Heat it so it’s blue and smoking and you will alter its chemical structure. I’ve used cheap sunflower oil here – though you can use a cheap hard white like Frytex. The trick is to get that hint of blue smoke coming off it. Keep a very watchful eye on this process. Then take the pan off the heat and leave it to cool down a bit otherwise you will burn your pan and end up back at the sink with a nasty mess.
After that, you can ditch the excess oil in the pan (or not) and use butter or some other fancy oil. Then at a nice low temperature cook the sort of fried egg that is a dish fit for a king or queen.
Whatever your preference.
1st August 2012