Recently, I read an article about Bobby Flay’s perfect fried eggs. From Food Network on Bobby Flay’s perfect fried eggs:
“In addition to using a nonstick pan and a combination of butter and olive to cook his sunny-side up eggs, Bobby takes an extra precaution to make sure he doesn’t crack a yolk.
‘Whenever you’re cooking eggs, what you want to do is crack them into a ramekin first,’ Bobby says. ‘So if I break the yolk, which I do as often as you guys do, I don’t break it in the pan. I break it in the ramekin.’
Bobby then holds the ramekin an inch or so above the skillet and gently tips the ramekin so the egg slides in.
Bobby continues: ‘That’s a restaurant trick. It just saves you so much trouble.’" Food Network
Ok, if Bobby Flay can do it, why can’t I? So I put this “Bobby Flay secret” to the test. Instead of a ramekin (I couldn’t find ours in the kitchen) I used a small metal bowl. I cracked the eggs into the bowl and they were perfect.
I did not use a non stick pan, I used a well seasoned cast iron skillet. I did not use butter and olive…I used butter. After the pan was preheated with the butter melted, I slid the eggs into the pan with perfection. Neither yolk broke.
After cooking, I used a spatula to take the eggs out, saw a little yolk leak from one but…the yolks held despite the small “leak”. Thereafter, I laid the eggs gently on a slice of Brioche bread and enjoyed a nice fried egg feast cutting into the eggs and letting the yolk flow out (in delicious abundance) all over the Brioche bread. All I can say, is with the bread, a little salt, and perfect yolk, is yum.
So, even though there was some slight leakage due to my in-artful removal of the eggs from the skillet, this time I found I could cook like Bobby Flay.
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