Fried Eggs 101 by Chef Frank Proto

Introduction

• Presenter: Frank Proto, professional chef, and culinary instructor
• Topic: Making the perfect fried egg
• Desired Outcome: Salty, crispy edges, buttery runny yolk
• What to avoid: Floppy, snotty eggs

Key Concepts

• Frying an Egg: Cooking an egg in fat with brown, crispy edges
• Essentials: Control of temperature and use of lots of butter

Preparation

• Mise en Place: Lay out everything you need ahead of time to prevent overcooking

Equipment and Ingredients

• Pan: Preferably non-stick (stainless steel or carbon steel can be used)
• Heat Level: Medium-high heat
• Butter: Essential for greasing the pan and basting
• Eggs: Crack on the counter to avoid shell fragments
• Seasoning: Salt and pepper

Steps

1. Initial Butter: Add a small amount of butter to the pan until it sizzles
2. Crack Eggs: Crack on the counter and place eggs in the pan
3. Season: Add salt and pepper immediately
4. Basting with Butter: Add a knob of butter for basting around the white, avoiding yolk
5. Caramelization: Look for caramelized edges, then lower heat slightly
6. Final Steps: Use a spatula to plate the eggs, allowing butter to drain

Serving

• Accompaniment: Serve with toast to soak up the runny yolk
• Tasting: Importance of the buttery, crispy edges and runny yolk for flavor

Summary

• Essentials: Proper setup, correct ingredients, control of heat and butter usage
• Outcome: Perfect salty, crispy, buttery, and runny fried egg easily in minutes