I love eggs. I love them. I could eat them everyday. I love them boiled, scrambled, fried (the whites cooked through, the yolks creamy), and baked. And I want them cooked perfectly. That is my standard when I eat them out, that’s my standard when I prepare them for myself. That is one of my quirks, I guess.
Ahem, just one of many.
So, when I received my latest issue of bon appetit, I was excited to see it had many ‘classes’ in it, but most importantly, how to cook eggs en masse. It was actually due to another class on how to have a bibiimbap party. Bi Bim Bap a wonderful Korean dish that has fried eggs on it. Perfect.
So, I tried it. Three times to make sure. Here’s what I think:
1) This is a great method for making perfect fried eggs while you’re getting everything else ready. Breakfast can be chaotic, trying to get everything on the table, and hot, at the same time. 2) No flipping. I can have a beautifully, perfectly cooked egg … until I flip it. I then make myself a martyr and give everyone else the prettier eggs and keep the broken, fully cooked yolk for myself. I know. It’s my choice. But hear me, NO flipping.
Heat a lightly oiled (oven-proof) nonstick skillet over medium heat. Crack your eggs into the skillet, space between egg whites or they’ll become one big egg white. Transfer to a 350 degree oven and bake just until the whites are set. For my oven, it’s between 3-4 minutes. Remove from the oven and voila!
This morning, I only added a little kosher salt, cracked pepper, and then decided a few drops of Sriracha Chili Sauce would be a perfect. It was.
My mother fried eggs with, what my dad called, ruffles or lace on them. They’re crispy around the edges and difficult to cut with your fork. Some people don’t mind. I’m not one of those people.
This is made in one of my #3 skillets. It’s a vintage Wagner which is a perfect size for individual bakes, hashes, etc.
I hope I piqued your interest. Try it out and let me know what you think.
Now, what’s for lunch?