There are many ways to fry an egg. The way we do it changes depending on the day. Today I had a hankering for soy sauce eggs. I melted a knob of butter in a small saute pan and when it began to foam I added some soy sauce and swirled them together. Then I cracked in a couple of eggs, swirling them gently in the pan, seasoned the tops lightly with salt, covered them, and left them to steam over low heat for a few minutes. I like to cook them until the whites are set and the yolk are gooey and slightly runny. You know they are done when there's a fine white sheen over the tops but the yolks still wobble slightly when you gently shake the pan. The finished eggs are tender and creamy with a ribbon of soy sauce flavor that runs through each bite. You don't have to use soy sauce, you can make these eggs with hot sauce or pesto or pickle brine, depending on your mood. There's something about the way that the seasoning cooks into the bottoms of the eggs that amplifies the flavor of the sauce and weaves it together with the flavor of the eggs that makes this simple cooking technique extra delicious.
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