Los huevos fritos definitivos
La gran mayoría de las recetas de huevos fritos con la yema líquida, incluida la mía hasta ahora, hacen referencias muy vagas al calor. Si el punto de cocción es clave (y lo es para conseguir unos bordes de encaje y una yema cremosa y líquida), necesitamos más precisión. Por eso vamos a cocinar nuestros huevos con calor indirecto, lo que significa que precalentaremos la sartén, pero la retiraremos del fuego antes de freír. Es la mejor manera de asegurar un huevo frito perfecto. Además, usa los huevos más frescos que encuentres, ya que tienen un mayor porcentaje de albúmina espesa. Última cosa: si tu horno es una cocina de gas o eléctrica en vez de empotrado, no dejes la tapa de la sartén en la encimera mientras se calienta la sartén, ya que podría calentarse y cocinar demasiado los huevos. (No es broma. Buscamos la perfección). Esta receta apareció por primera vez en la segunda temporada de Good Eats: Reloaded.
Ingredientes
- 1 tablespoon unsalted butter
- 2 large eggs, cold
- Pinch kosher salt
Preparación
- 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.
Cocínala con la receta original
Esta receta es de altonbrown.com. En su web tienes las fotos, las notas y los consejos del autor: es el mejor sitio para cocinarla.
Ver la receta en altonbrown.com