Ovos fritos perfeitos
A grande maioria das receitas de ovos fritos dos dois lados ou com a gema para cima, inclusive as minhas até agora, fala do calor de um jeito muito vago. Se o ponto é importante (e é, para obter bordas rendadas e uma gema cremosa e líquida), precisamos de mais precisão. Por isso, vamos cozinhar os ovos em calor indireto: vamos prea aquecer a frigideira, mas tirá-la do fogo antes de fritar. É, de longe, a melhor maneira de garantir ovos fritos dos dois lados perfeitos. Use também os ovos mais frescos que encontrar, pois eles têm uma proporção maior de clara espessa. Mais uma coisa: se o seu forno faz parte de um fogão, em vez de ser embutido na parede, não deixe a tampa da frigideira sobre a superfície do fogão enquanto a frigideira esquenta, pois a tampa também pode esquentar e cozinhar demais os ovos. (Não, não estou brincando. Estamos buscando a perfeição.) Esta receita apareceu pela primeira vez na 2ª temporada de Good Eats: Reloaded.
Ingredientes
- 1 tablespoon unsalted butter
- 2 large eggs, cold
- Pinch kosher salt
Modo de preparo
- 1
Grab your favorite 10-inch carbon steel pan and rummage through your pots and pans until you find a lid that fits itA lid measuring 12 inches in diameter works on mine. Next, park said skillet in the middle of your oven. Crank the oven to 450°F. When the oven says it’s reached its thermal destination, let it sit in there another half hour... just to be sure.
- 2
Meanwhile, measure the butter out onto a square of parchment about the size of a Post-It note. (To tell you the truth, I usually just use a Post-It note but, as that’s not a food grade surface, I probably shouldn’t tell you that.) In any case, you want the butter soft but not melted.
- 3
When you know the pan is good and hot, break both eggs into a custard cup or small bowl.
- 4
Carefully remove the pan from the oven (you’ll need a side towel, oven mitt, or pot holder) and place it on the cooktop. Do not turn on a burner; this is just a heatproof place to park the pan. Add the butter and swirl the pan to coat. As soon as the butter coats the pan, but before it has fully melted, pour the eggs into the middle of the pan, season with the salt and cover with the lid.
- 5
Set your timer for 4 minutes...exactly 4 minutes. Oh, and warm a plate. There’s nothing worse than eggs going onto a cold plate.
- 6
When your extremely precise timing device notifies you, remove the lid and use a thin spatula to free the eggsThere’s always a tad bit of sticking around the edges. from the pan. Slide the eggs onto the warm plate and consume.
- 7
1 egg variation: Use an 8-inch skillet with a tight-fitting lid, half a tablespoon (7 grams) of butter, a smaller pinch of salt and a 3 1/2-minute cooking time.
- 8
A lot of eggs variation: If you want to feed more of a crowd, heat two or even three 10-inch skillets in the oven. (They’re amazingly cheap compared to other cookware, so I definitely recommend having at least three of the large ones and two of the small.) Pull out one skillet to cook two eggs at a time, then wipe out the used skillet and replace in oven to reheat while cooking with the other pan.
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