Butter-Basted Fried Eggs | Easy Egg Recipe

Fried eggs never turned over, only spooned with foaming butter until brown lace forms right under the edges. Serves 2 | low flame, no clock | baste until the whites set Basting is the difference between a rubbery fried egg and a tender one. Spooning foaming butter over the eggs sets the whites gently and browns the edges. Forty grams of butter for two eggs looks like too much until you try to spoon it. You need a pool deep enough to pick up, and a small pan keeps it pooled instead of spread thin. The French kitchen word for this is arroser, and it is how eggs are cooked when nobody is watching a clock. The butter does two jobs at once: it sets the top of the egg so you never have to turn it, and as it browns it goes nutty, which is most of the flavour here. INGREDIENTS (serves 2) 2 eggs 40g butter 1/2 tsp coarse salt METHOD 1. Melt the butter over low heat until it foams. 2. Warm a dry pan low and crack in the eggs. 3. Spoon the foaming butter over the eggs as they set. 4. Pour the foam around the base so brown lace forms under the edge. 5. Baste the domes with the browned butter until the whites set. 6. Lift onto a plate and season with coarse salt. Keep the flame low and baste steadily; the foaming butter sets the whites without toughening them. Nothing about this keeps, so have the toast made and waiting before you start. Pour the browned butter out of the pan over the eggs rather than leaving it behind, since that is the best of it. Subscribe:    / @kitchencatalogtv   More recipes:    / @kitchencatalogtv   #FriedEggs #British #KitchenCatalog #Basted