RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4421
| View Recipe |
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| Recipe Name: |
Perfect Fried Egg - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.01
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons butter, clarified
1 to taste salt and pepper
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Directions:
Heat the butter in a medium skillet over medium heat and swirl to coat the bottom of the pan. Once the butter is hot, crack the eggs, one by one, into the pan.
For super runny yolks, spoon butter over the yolks until the white is just set. Use a spatula to transfer to a plate.
For more cooked yolks, flip the eggs over and cook 1 to 2 minutes for over easy eggs, 3 to 4 minutes for over medium. For over hard, flip again and cook another 30 seconds to 1 minute.
Serve yolk side up, sprinkled with salt and pepper to taste. |
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| Nutrition per Serving: |
| Calories: |
142 |
Total Carbs: |
1.2 |
Net Carbs: |
1.2 |
| Cholesterol: |
422.0 |
Fat: |
10.0 |
Protein: |
12.00 |
| Fiber: |
0.00 |
Sodium: |
140.00 |
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