Jacques Pépin makes fried eggs
"I showed my granddaughter, how to make a fried egg my way—that is cooking it at a low temperature so that the white stays very tender and the yolk is running lightly, and the top is glazed. It’s one way of doing it, and I hope you enjoy it, too."
- Hi, I'm Chef Jacques Pépin,
and this is, "American Masters At Home".
There is no thing as simple
and as good as just a fried egg.
There is a way of doing it,
I mean my way of doing it
not everyone way but mine.
So, a tablespoon of butter in there,
always break the egg on something flat
like this up to open your egg.
Otherwise when you do it
on something pointed like this,
it push the shell inside
often break the yolk
and introduce bacteria,
So something flat this way.
So, the idea here is to do it
at relatively low temperature,
which is not exactly what you do in a Cafeteria,
because cooking it at low temperature
will give you an eggs with very tender Egg white
and that was the idea,
when I was kid you were taught
how to do it so it was very tender,
the white no crustiness around,
and cooking slowly this way.
So it's very tender.
So just melt the butter,
and a couple of eggs will go in there,
a dash of salt on top of it,
rest of the seasoning will come later.
And here, now I'm going to reduce the heat
to very low and I wanna cover it,
I wanna glaze the top of the egg,
What we call oeuf mirroire, a mirror
you know, is just on top.
sometimes to help a little bit on that
what I do, I put like a teaspoon of water around.
No it's not,
but that with the lid on tip,
that create a steam , a little bit of steam
and it will glaze the top
and that will take about two minute.
It's about ready Of course,
I like my eggs runny in the center.
Of course you can leave them longer
if you don't want to have them ready.
But as you can see here,
the whole top is glazed
and it cooked very gently,
and that will go into my plate.
I like to put cracked pepper on top here.
Again a portion of this, maybe.
A few shy of too
And here is the way I like my eggs.
So you can see here, that that thing
is still very runny.
This is thick, but that egg white here
is going to be very, very tender.
And the center here,
will be this way.
Just the way I like it.
It's my way of doing it,
try that way, happy cooking.
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