How to Cook Eggs
Ingredients: egg, butter, salt, oil · 10 min cook time · 70kcal · ~₩500
Ingredients
1개 egg, 5g butter, 1꼬집 salt, 5ml oil
Instructions
1. Heat a non-stick pan. For sunny side up, wait until butter foams gently. For a very soft, pure white egg, the butter should hardly foam. For a crispy egg, use oil and heat to medium-high.
2. Crack the egg on a flat surface and gently add it to the pan.
3. For sunny side up, sprinkle a tiny pinch of salt on the liquid top. Cover with a lid or foil to trap steam and cook the top evenly until the yolk gets cloudy and is warm but still soft and runny. Cook longer if you want it firmer.
4. For a soft, custardy white, cook on very low heat with a lid for about 8 minutes until the white is soft and the yolk is warm but runny.
5. For a crispy egg, ensure the pan is hot enough for the white to flutter and bubble. Be careful of spitting hot oil. Once the egg is almost done, turn down the heat to inspect. The yolk may be cloudy even without covering due to high heat.
6. For a basted egg, use a little more oil (or chicken fat/extra virgin olive oil) than usual. Cook the egg aggressively for a soft white bottom. Instead of covering, spoon hot oil over the top, tilting the pan to pool the oil.
7. Slide the cooked egg directly from the pan onto a plate.
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