Reflecting Heart With a Pad Lid
1. Breaking the eggs.
Over a low to medium heat, warm sufficient butter in a frying pan to cover the bottom of the pan generously. As soon as the butter melts, break into the pan as many eggs as it will hold easily-up to four eggs in a pan.
2. Basting the eggs.
Once all the eggs have been added, till the pan slightly and use spoon to collect the fat that runs to the lower side. Baste the tops of the eggs with the hot fat two or three times to start them cooking. If the pan is completely filled with eggs, it may be difficult to collect the fat; in that case, melt some butter in a separate pan and use it for basting.
3. Covering the pan.
To Set the thick layer of white surrounding each yolk, cover the pan with a tight-fitting lid to reflect heat on to the tops of the eggs, After about 1 minute, remove the lid, The eggs are ready as soon as the whites area set; the yolk should remain soft and glistening.
4. Serving the eggs.
Take the pan off the heat. Gently shake the pan to free the eggs, then carefully tilt it to slide the eggs on to a warmed plate. Season to taste with salt and pepper.
Over a low to medium heat, warm sufficient butter in a frying pan to cover the bottom of the pan generously. As soon as the butter melts, break into the pan as many eggs as it will hold easily-up to four eggs in a pan.
2. Basting the eggs.
Once all the eggs have been added, till the pan slightly and use spoon to collect the fat that runs to the lower side. Baste the tops of the eggs with the hot fat two or three times to start them cooking. If the pan is completely filled with eggs, it may be difficult to collect the fat; in that case, melt some butter in a separate pan and use it for basting.
3. Covering the pan.
To Set the thick layer of white surrounding each yolk, cover the pan with a tight-fitting lid to reflect heat on to the tops of the eggs, After about 1 minute, remove the lid, The eggs are ready as soon as the whites area set; the yolk should remain soft and glistening.
4. Serving the eggs.
Take the pan off the heat. Gently shake the pan to free the eggs, then carefully tilt it to slide the eggs on to a warmed plate. Season to taste with salt and pepper.
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