Fried egg

I know what you’re thinking. Really? I know how to make fried eggs.

But do you?

Do you really?

It’s so easy to screw fried eggs up. The whole point of frying an egg is to cut through the egg whites to that still liquid yolk. Overcooking is pretty much the downfall and ruin of a fried egg.

You might as well boil a bloody egg if the yolk hardens. You want that bright yellow liquid goodness to drip over everything it’s put on top of. Toast. Mushrooms. Pasta. Bulgogi. Hash browns. A Vietnamese bbq pork sandwich….I could so go for Nobi’s right now.

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Fried Egg

1 egg
dash of salt
dash of ground pepper
dash of paprika
1 tablespoon oil

Directions

Heat oil in a skillet over medium heat.

Crack an egg open, be careful not to puncture the yolk, and dump the egg into the oil.

Season the egg with salt, pepper, and paprika.

Once the edges of the egg white start to brown, carefully flip over.

Cook for about a minute and then plate.

Makes 1.

Welcome to fried egg happiness.

If the flip doesn’t go as planned, don’t sweat it. As long as it is yolk down, everything thing will be okay.

I really love how the paprika and the pepper gives a little heat and bite to the egg.

You can place the egg on anything and know when you cut into it, the angels from heaven will sing beautiful songs as the yolk runeth freely covering everything in sight as it descends to the bottom and hits the plate.

I really should be a poet.

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