One Simple Trick to Make the Most Amazing Fried Eggs!
Eggs are one of the most simple things you can throw together for a meal when in a pinch. Most people make them for breakfast, but we are big fans of breakfast for dinner around here and we do that usually at least once a week. We switch off between scrambled and fried, but recently I read the coolest trick on a different way to cook fried eggs and I am hooked for life. You’d never think that fried eggs could taste very different than they always do--but trust me, you’ve got to try this and you’ll see what I’m talking about. The fried eggs turn out more flavorful, light, and is even a little caramelized on the bottom--meaning it actually tastes slightly sweeter. It is almost a cross between a fried and poached egg.
Here’s how you accomplish this amazing result. You swap out your usual butter or oil and fry your eggs in……..drumroll, please……….heavy cream! And only heavy cream. The key is to start out with a cold pan. Because you’re adding the cream to a cold pan, it has time to slowly get up to temperature and boil, which means it will eventually separate into liquid butterfat and butter solids. The buttermilk steams off to gently cook the eggs (or whatever else you want to try cooking in cream: carrots, potatoes, whatever you can think of!) and the butterfat bubbles in the pan, the milk solids are busy toasting and turning into browned butter.
It’s actually kind of an easier fat to cook with since the steam does most of the work for you. And it is less messy that butter or oil because it splatters a lot less. Cream is very easy to keep in the fridge, like butter, and you can just pour out a little here and there straight from the carton.
As soon as you try this, you’ll get the bug like I did and realize you could make all sorts of yummy things with this method because it just makes it taste yummier and it’s kind of hard to describe how! Next up I’m going to try some caramelized apples with some cinnamon and this cream method. I’ll have to let you know how that goes!
Have you ever used cream instead of butter or oil for your cooking fat? I think you definitely should :)
heavy cream
salt
eggs
Directions:
Here’s how you accomplish this amazing result. You swap out your usual butter or oil and fry your eggs in……..drumroll, please……….heavy cream! And only heavy cream. The key is to start out with a cold pan. Because you’re adding the cream to a cold pan, it has time to slowly get up to temperature and boil, which means it will eventually separate into liquid butterfat and butter solids. The buttermilk steams off to gently cook the eggs (or whatever else you want to try cooking in cream: carrots, potatoes, whatever you can think of!) and the butterfat bubbles in the pan, the milk solids are busy toasting and turning into browned butter.
It’s actually kind of an easier fat to cook with since the steam does most of the work for you. And it is less messy that butter or oil because it splatters a lot less. Cream is very easy to keep in the fridge, like butter, and you can just pour out a little here and there straight from the carton.
As soon as you try this, you’ll get the bug like I did and realize you could make all sorts of yummy things with this method because it just makes it taste yummier and it’s kind of hard to describe how! Next up I’m going to try some caramelized apples with some cinnamon and this cream method. I’ll have to let you know how that goes!
Have you ever used cream instead of butter or oil for your cooking fat? I think you definitely should :)
Caramelized Fried Eggs
Prep time:
Cook time:
Serving size: 4
Calories per serving: 0
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 0
heavy cream
salt
eggs
Directions:
Choose a nonstick skillet with a lid that’s large enough to hold the number of eggs you’d like to cook, without leaving lots of extra room (an 8-inch skillet fits 2 large eggs nicely). If you don’t have a lid that fits your pan, a baking sheet or other skillet will work well.
Without heating the pan, pour enough heavy cream into the bottom of the skillet to make a thin layer (this will depend on the size of the pan, but for an 8-inch skillet, a few tablespoons is enough). Sprinkle the cream with salt to taste and add the eggs.
Now turn the heat to medium-high to start cooking the eggs. The cream will boil, steam and eventually separate into liquid butterfat and butter solids. If you are using a gas stove, the cream will likely caramelize at the edges; electric or induction will likely only caramelize the bottom.
When the egg whites are almost set and the cream has mostly become butter and butter solids, remove the pan from the heat and cover it for a minute to finish setting the whites, specifically in the center of the pan.
Remove the eggs from the pan and serve up breakfast. The bottoms should be caramelized, the whites tender and cream-coated, the yolk firm but runny. Now you have a new way to cook delicious eggs and a path to explore adding flavors.
Without heating the pan, pour enough heavy cream into the bottom of the skillet to make a thin layer (this will depend on the size of the pan, but for an 8-inch skillet, a few tablespoons is enough). Sprinkle the cream with salt to taste and add the eggs.
Now turn the heat to medium-high to start cooking the eggs. The cream will boil, steam and eventually separate into liquid butterfat and butter solids. If you are using a gas stove, the cream will likely caramelize at the edges; electric or induction will likely only caramelize the bottom.
When the egg whites are almost set and the cream has mostly become butter and butter solids, remove the pan from the heat and cover it for a minute to finish setting the whites, specifically in the center of the pan.
Remove the eggs from the pan and serve up breakfast. The bottoms should be caramelized, the whites tender and cream-coated, the yolk firm but runny. Now you have a new way to cook delicious eggs and a path to explore adding flavors.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Download Cook’n to get more amazing, kitchen-tested recipes and tips like this!
Sources:
- www.libreshot.com
- www.food52.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
