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|Fried Eggs in Portugal|
Although this is just some of the egg cooking techniques that exist, it's a great place to start if you're looking to change up your breakfast routine.
This technique for perfect fried eggs has been adapted from the ultra-meticulous French chef Fernand Point (1897-1955). His approach involves very gently and slowly cooking the egg to retain its delicate purity.
A technique that is somewhere between frying and poaching in hot butter. This technique makes spectacular fried eggs and demonstrates that simplicity and purity often yield the best dishes of all.
First let’s talk about the perfect fried eggs. A French technique that very slowly cooks the eggs in butter. This method was developed by Master French Chef Fernana Point (1897-1955) at his three Michelin Star rated restaurant La Pyramide in the 1950’s.
According to the book, The Perfectionist – Life and Death in Haute Cuisine, by Rudolph Chelminski, Fernana Point’s favorite saying was: “Du beurre! Donnez-moi du beurre! Toujours du beurre!” Point insisted: “Butter! Give me butter! Always butter!”
In the first chapter, Luxe, Calme et Volupt, Chelminski details how Loiseau’s mentor, the infamous Chef Fernand Point would test visiting chefs with a challenge to show him how they fried a simple egg, declaring that the easiest dishes were often the most difficult to prepare. When, inevitably, the chef insulted the egg with the sizzling hot surface of a frying pan, Point would cry, “Stop, unhappy man – you are making a dog’s bed of it!” And then he would proceed to demonstrate the one and only civilized manner of treating an egg. Very slowly, very gently, and swimming in butter of course.
Following is Chef Fernana Point’s recipe
Place a lump of fresh butter in a pan or egg dish and let it melt – that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it. – Fernand Point
Basic Fried Eggs:
Heat a non-stick skillet (or a regular skillet greased with a small amount of butter, margarine, or cooking oil) at medium heat until just hot enough to sizzle a drop of water. Or use a regular skillet and add a small amount of butter or oil.
Break eggs and gently slip into the skillet. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken, but are not hard (turning eggs gently to cook both sides or adding a small amount of water and covering with lid to cook tops of eggs).
Season with salt and pepper as desired.
Reduce butter to just enough to grease pan or use light coating of cooking spray and/or nonstick pan. In a frying pan over medium-high heat, heat butter until just hot enough to sizzle a drop of water.
Break and slip eggs into pan. Immediately reduce heat to low. Cook until edges turn white, about 1 minute. Add 1 teaspoon water (for more eggs, decrease proportion slightly for each additional egg being cooked). Cover pan tightly with lid to hold in steam.
Cook until whites are completely set and yolks begin to thicken but are not hard. Remove from pan and season as desired.
A classic Mexican breakfast, huevos rancheros (translated "ranch eggs") are fried eggs served on hot corn tortillas and smothered in cooked salsa.
When you cut into them, the egg yolks mix in with everything—the salsa, tortillas. So good!
You can also make the eggs scrambled instead of fried. In that case the dish is known as Huevos a la Mexicana.
Either way, salsa with eggs and tortillas makes a wonderful breakfast.
You may not always find bread at our house, but you can always find tortillas. And more often than not, huevos rancheros for breakfast.
Some people like refried beans with their huevos rancheros. Just spread some warmed refried beans over the tortillas before adding the egg and salsa.
. 1 tablespoon extra virgin olive oil
. 1/2 medium onion, chopped (about a half cup)
. 1 -2 large fresh vine-ripened tomatoes, when in season)
. 1/2 (6 ounce) can diced green Anaheim chiles
. Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)
. 4 corn tortillas
. 4 fresh eggs
. 2 tablespoons fresh cilantro, chopped (optional)
1. Make the sauce:
Sauté the onions in a little olive oil in a large skillet on medium heat. Once the onions are translucent, add the tomatoes and their juices. If using whole canned tomatoes, break them up with your fingers or a spatula as you put them in the pan.
If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with.
Add chopped green chilies. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin.
Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.
2. Warm the plates:
Heat the oven to a warm 150°F, place serving plates in the oven to keep warm.
3. Prepare the tortillas:
Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil.
One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them.
Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs.
4. Fry the eggs:
Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs. Heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.
5. Assemble and serve:
To serve, spoon a little of the sauce onto a warmed plate. Top with a tortilla, then a fried egg. Top with more sauce, sprinkle with cilantro if desired.
Serve either one or two eggs/tortillas per plate, depending on how much you want to eat.
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