Fry Eggs in Too Much Oil
Someone might say that there is no such thing as “too much oil,” and if they said that, they would be right. But thanks to the fat-phobic society in which we live, “too much oil” exists as a concept, leaving even the most die-hard oil fans on, at some point, surprisingly “what’s too much?” after adding a ball of butter to the skillet or spreading it over with a thick layer of toast.
This amount – the amount that makes you wonder – is exactly the amount of oil you should be using to fry your eggs. When I recently fried two eggs in a small non-stick skillet, what ends up being just three tablespoons of butter is enough to completely cover the bottom of the pan and spill over the white eggs as soon as I crack them there. This amount of butter creates a frothy, salty bath for frying eggs, allowing hot, sizzling butter to be sprinkled over the raw whites to finish cooking before the yolk begins to harden. Unlike olive oil, the oil is brown in color, but this is normal; The hazelnut butter is really delicious with scrambled eggs and toast.
Cooking eggs this way also simplifies the breakfast preparation process. Instead of scooping the eggs out of the olive oil or fat (the other two egg fats for cooking eggs) and pouring them into the buttered toast, simply pour the contents of the skillet (such as scrambled eggs and a few tablespoons of ghee or toasted butter) over the crockery. a couple of slices of toasted bread. This is especially useful if you don’t have softened butter (although we do have a workaround for this).
So, to recap, melt at least three tablespoons of salted butter in a skillet over medium to high heat until it’s nice and frothy (toast some bread while the butter melts), then crack a couple of eggs in there. Spoon or drizzle the hot frothing butter over the whites until they set, then place the eggs on the toast along with the melted butter (which will soak into the bread). In fact, this is very reasonable and not at all excessive. I might even call it “elegant” if I was well versed in the concept of elegance.