J. Kenji López-Alt - Four Ways to Fry Eggs | Kenji’s Cooking Show
The video explores four distinct methods of frying eggs, each providing a unique texture and flavor profile. The first method is a classic French grandma style, using butter to create soft-fried eggs with liquid yolks and tender whites, ideal for those who prefer a gentle texture. The second method involves frying eggs in olive oil, resulting in crispy edges and a more textured experience. The third method uses heavy cream, which caramelizes to create a rich, buttery flavor reminiscent of brown butter, offering a unique taste and texture. The final method involves frying eggs in chili oil, paired with yogurt, providing a spicy and tangy flavor combination. Each method is demonstrated with practical tips, such as using non-stick pans for ease and adding salt at the end to maintain the eggs' appearance.
Key Points:
- Use butter for soft-fried eggs with liquid yolks and tender whites.
- Fry eggs in olive oil for crispy edges and added texture.
- Heavy cream creates a rich, caramelized flavor similar to brown butter.
- Chili oil adds spice; pair with yogurt for a tangy contrast.
- Add salt at the end to prevent spotty appearance on eggs.
Details:
1. 🎥 Introduction to Egg Frying Techniques
- The segment introduces four distinct egg frying techniques: French grandma style, crispy fried eggs in olive oil, eggs fried in heavy cream, and eggs fried in chili oil.
- Each technique offers a unique flavor and texture profile, catering to different taste preferences and cooking styles.
- Kenji leads the demonstration, providing insights into both classic and innovative frying methods, illustrating the diversity and versatility of egg frying.
2. 🍳 Grandma's Soft Fried Eggs
- Start by using a generous amount of butter in a non-stick or well-seasoned carbon steel pan to prevent the eggs from sticking.
- Ensure the whites are fully set with a liquid yolk, avoiding crispness or browning, similar to the French restaurant style.
- To prevent the butter from browning, do not let it fully melt or sizzle before adding the eggs.
- Add salt and pepper at the end of cooking to avoid a spotty appearance.
- For a steam effect and to set the tops of the eggs, add a small amount of water and cover the pan with a lid.
- To maintain a clear yolk, cook over lower heat without water, resulting in a buttery, tender egg with a sauce-like texture from the butter.
- These eggs are perfect for those preferring soft textures, such as individuals with dental issues.
- Consider variations such as adding herbs or cheese for different flavor profiles.
- Avoid common mistakes like overheating the pan or using too little butter which can lead to sticking or overcooking.
3. 🥚 Crispy Olive Oil Fried Eggs
- Start with a dry pan and use olive oil, as it withstands high temperatures better than butter, preventing burning.
- Add a couple of tablespoons of olive oil or alternatives such as canola, peanut, or rendered fats like cheso or pepperoni fat.
- Heat the oil until it becomes loose and shimmery before adding the eggs to ensure even cooking and crispiness.
- Tilt the pan away when adding the eggs to prevent splashing and to maintain their shape.
- Use a spoon to baste the eggs with the hot oil, focusing on creating crispy bottoms while keeping the tops tender for contrasting textures.
- Enhance flavor by finishing with a sprinkle of salt, chives, and pepper.
- Aim for crispy, puffy bottoms with liquid yolks to enhance flavor absorption and overall taste.
4. 🥄 Cream-Fried Eggs with Sausage
- The technique involves starting with a dry pan and adding heavy cream before breaking eggs directly into it.
- The process is inspired by Alex Talet and Aki Kamama Zawa's blog 'Ideas and Food', and Lisa Steel's book 'Fresh Eggs Daily.'
- When only frying two eggs, caramelized cream on the pan's edge can be leveraged by frying sausages in it.
- Heavy cream and butter are similar dairy products, with different ratios of water, milk fat, and proteins.
- Butter is composed of 80-83% butter fat, whereas cream has around 37% milk fat.
- As water evaporates during frying, the remaining butterfat and milk solids brown, creating a flavor similar to extra brown butter.
- Cream can be used to fry various foods like eggs, sausages, chicken, steaks, and vegetables, resulting in a delicious taste similar to frying in butter.
- Caramelized edges of cream-fried eggs provide a deep, dark flavor akin to caramelized custard.