: The canola-oil egg sort of balled itself up as it cooked, as if it were being deep-fried. It was disappointing from a flavor perspective, though surprisingly efficient from a browned-edge perspective."Crispy, but at what cost?" read my greasy notes. Use canola oil if you're out of more flavorful oils and are jonesing for diner-esque edges.: These eggs had absolutely no issues with clinging to the surface of the nonstick pan.
The cream caramelizes, you lose track of where its butterfats end and the egg whites begin, and everything is so delicious it makes you forget all deep existential concerns.: The olive oil–fried eggs had the crispiest edges of the bunch, besides the flavorless canolas and the bacon-fat eggs. Importantly, olive oil also produced nice browning on the underside of the white, which spread less than when fried in butter. Olive oil makes for an excellent everyday fried egg, through and through.
All 42 work for me.
I love eggs :O
They all look like shit!
On the simmering plate of an Aga
Butter then pour the egg & butter over golden toasted sourdough. 🙌🏽
ellaquittner Love my eggs slightly crispy around the edges, and the Omega 3 type that have the darker yolks. 😁🥚🍳
ellaquittner yummy eggs, I love eggs
ellaquittner You cannot get too rigorous when there's eggs need frying
ellaquittner Me seeing cream on this list
ellaquittner This pleases me! 🍳
ellaquittner Butter and water, my fave! 💯
ellaquittner Heefosaurus This is a good article! I always use butter/olive oil but I'm going to try cream just because it sounds amazing.
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