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    Post #1 - January 11th, 2025, 12:43 pm
    Post #1 - January 11th, 2025, 12:43 pm Post #1 - January 11th, 2025, 12:43 pm
    Not coddling eggs, not Eggs Benedict Variations nor easy poached eggs (with a crispy risotto cake) or other egg topics on Shopping & Cooking, but plain old fried eggs. After watching this video, I have learned a few new tricks for frying eggs.

    Four Ways to Fry Eggs | Kenji’s Cooking Show

    0:45 Jacques Pepin's classic butter and steam method
    4:45 Crispy Olive Oil-Fried Eggs
    8:25 Heavy Cream-Fried Eggs
    13:50 Chili Crisp-Fried Eggs

    https://www.youtube.com/watch?v=bTJaztklvew

    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #2 - January 11th, 2025, 5:13 pm
    Post #2 - January 11th, 2025, 5:13 pm Post #2 - January 11th, 2025, 5:13 pm
    Very cool, Cath!
  • Post #3 - January 12th, 2025, 8:41 am
    Post #3 - January 12th, 2025, 8:41 am Post #3 - January 12th, 2025, 8:41 am
    I watched the first few minutes to see Pepin’s method.
    Comments, non-stick is not required of you use a Stainless Steel lined pan.
    I use Falk copper stainless lined made in Belgium.
    Non-stick coating is required for cheap aluminum pans.
    Melt butter, crack eggs, cook until whites are the desired done-ness, use spatula to free the edges, eggs slide right out of the pan onto plate with no sticking.
    SIMPLE!!!
    I get a real kick out of those that try to reinvent the wheel for various reasons.
    Whether out of boredom, $$ monetary considerations in this era of monetization or just plain stupidity.
    Even better is to fry Benton’s bacon and then fry the eggs in the grease!
    Commercial bacon is a far cry from the real stuff, water injected and cures who knows how, the stuff shrivels up into something not even resembling bacon.
    As to health, we have been sold wrong evidence on what is healthy over the decades by sometimes well intentioned people and some not so well intentioned.
    Salt cured and naturally smoked bacon is not the same product as water/salt injected and artificially smoked bacon.
    In any event bacon goes with fried eggs.
    Same is true for Salt cured, naturally smoked ham such as Rice’s.
    -Richard
  • Post #4 - January 13th, 2025, 1:44 pm
    Post #4 - January 13th, 2025, 1:44 pm Post #4 - January 13th, 2025, 1:44 pm
    BudRichard,

    While you did not approve of their pan, you still may want to check out the eggs in heavy cream, olive oil and chili crisp.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #5 - January 14th, 2025, 11:28 am
    Post #5 - January 14th, 2025, 11:28 am Post #5 - January 14th, 2025, 11:28 am
    It’s not the pan I disapprove of, it’s advertising that is used to sell these ‘non-stick’ pans.
    They are not ‘non-stick’ to improve anyones health or to make a better pan.
    The coating is applied to make an aluminum pan usable and therefore sell a cheaper pan.
    Whether or not the coating is deleterious is up to you to decide but the pan manufacturers just don’t care as long as they can sell cheap pans.
    No one ever questions why ‘non-stick’ anymore!
    Copper pans of 2.5mm thickness or greater heat much faster and change temperature faster than any other metal. But they were/are reactive to acids and salts, therefore tin coatings were applied. Today with modern manufacturing, stainless steel can be bonded to the copper outside to form the perfect pan.
    And stainless steel is non-reactive and does not stick easily, cleans fast.
    The only downside is the cost but a copper/stainless pan will outlast any aluminum/non-stick pan.
    -Richard
  • Post #6 - January 14th, 2025, 11:33 am
    Post #6 - January 14th, 2025, 11:33 am Post #6 - January 14th, 2025, 11:33 am
    I tried the heavy cream method this morning. Was very easy to do. The cream developed an almost cheese like flavor as it was reduced. I liked it. I will make these again when I happen to have heavy cream around, but I don't think I would run out to the store to buy cream just for these.
    "I live on good soup, not on fine words." -Moliere
  • Post #7 - January 14th, 2025, 8:24 pm
    Post #7 - January 14th, 2025, 8:24 pm Post #7 - January 14th, 2025, 8:24 pm
    Frying in chili crisp sounds right up my alley - I was gifted a box set of Fly by Jing, I've got more than I know what to do with, especially with at least one pint of GWiv's recipe in my fridge. I'm less sure of serving that with yogurt, it just seems perhaps a little disconnected from the chili crisp.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #8 - January 14th, 2025, 10:18 pm
    Post #8 - January 14th, 2025, 10:18 pm Post #8 - January 14th, 2025, 10:18 pm
    bw77 wrote:I tried the heavy cream method this morning. Was very easy to do. The cream developed an almost cheese like flavor as it was reduced. I liked it. I will make these again when I happen to have heavy cream around, but I don't think I would run out to the store to buy cream just for these.

    If you have leftover cream, it is as good a use as any.

    I fried an egg in cream this morning. My cat really responded to the odor and did something he has only done maybe twice: he jumped onto my work table. Once I finished the egg, he got the rest and was thrilled.

    I am keen on doing the olive oil sometime soon, too. I have scrambled eggs with olive oil. Just never fried an egg in a pool of olive oil.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,

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