Turn eggs with a Simple Sauce
1. Add the egg to the pan.
Melt butter over a low heat until it starts to foam. Break an egg into the hot butter. Break the egg on to a small dish and slide into the pa. Allow the egg to cook until the underside set-about 1 minute.
2. Turning the egg over.
Slide a spatula under the egg so as to support the yolk and as much as possible of the white. Raise the spatula a little, then turn it over sideways so that the egg slips back into the pan, yolk side downwards.
3. Tipping out the egg.
Cook the egg for a few seconds more to allow the white around the yolk to set, then take the pan off the heat. Tilt the pan to slide the egg out on to a warmed plate.
4. Making a pan-juice sauce.
Turn up the heat slightly, Melt a little more butter in the frying pan; when it foam, add a dash of vinegar. Stir the butter and vinegar mixture for a few seconds, then pour it over the egg. Serve at once.
1. Add the egg to the pan.
Melt butter over a low heat until it starts to foam. Break an egg into the hot butter. Break the egg on to a small dish and slide into the pa. Allow the egg to cook until the underside set-about 1 minute.
2. Turning the egg over.
Slide a spatula under the egg so as to support the yolk and as much as possible of the white. Raise the spatula a little, then turn it over sideways so that the egg slips back into the pan, yolk side downwards.
3. Tipping out the egg.
Cook the egg for a few seconds more to allow the white around the yolk to set, then take the pan off the heat. Tilt the pan to slide the egg out on to a warmed plate.
4. Making a pan-juice sauce.
Turn up the heat slightly, Melt a little more butter in the frying pan; when it foam, add a dash of vinegar. Stir the butter and vinegar mixture for a few seconds, then pour it over the egg. Serve at once.
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