Yahoo Lifestyle How to Make Fried Eggs 10x Better, According to a Celebrity Chef
Have you ever fried an egg, but there wasn’t quite enough butter or olive oil to get those crispy edges? One side of the egg always seems to miss out on the greatness of the cooked fat. Well, those days are gone. We came across a chef-inspired twist that’s easy to make and may even forever change how you cook your sunny-side up eggs.
In a recent Instagram video, chef and New York Times best-selling author J. Kenji López-Alt demonstrates how to fry eggs in heavy cream. Inspired by friends who tried it, he explains that the cooked-down heavy cream resembles a more heavenly extra-browned butter because of the fat and sugar (sans the water) that caramelize during the cooking process.
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Fried eggs for breakfast is nothing new, but a small change like cooking them in heavy cream to the pan can really amp up the flavor (and satisfaction). After all, many people add a bit of heavy cream to their scrambled eggs before cooking to make them creamier and softer. So, the next time you’re treating yourself to a special breakfast or hosting a brunch, bust out the heavy cream.
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Why You Should Fry Eggs in Cream
Kenji's egg-frying technique is all about caramelization. As Kenji notes, heavy cream and butter are dairy products that contain a different combination of milk fat proteins, sugars and water. As the heavy cream reduces, the water in the dairy evaporates.
What’s left behind is just fat and sugar, which forms a nutty-flavored, crispy, browned edge around the eggs. Plus, the eggs remain soft and tender as they cook away in the cream. As a bonus, the cream also helps the eggs from sticking to the pan. And if you want to make your breakfast even more delicious, you can cook up a few sausage links in the lacy bubbling cream that often forms along one side of the eggs as they cook.
Related: How to Make Olive-Oil Basted Fried Eggs
How to Make Fried Eggs in Heavy Cream
In the video, Kenji adds enough heavy cream (about 1/3 cup) to coat the bottom of a nonstick medium pan set over medium-high heat. He cracks in two whole eggs and lets them begin to bubble and cook.
On the side of the pan that doesn’t have enough cream to coat the pan, he adds in sausage links to fry in the cream. Because why waste that deliciousness, right?
From there, Kenji fries the eggs for about 40 seconds, but cook them until they’re firm enough to your liking and the whites are set. Slide them out (with the sausage) onto a plate and enjoy.
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How to Serve Heavy Cream-Fried Eggs
While there’s nothing wrong with simply eating the fried eggs on their own with a little salt and pepper, this is a great opportunity to make these eggs shine.
How about a few toppings or brunch-worth pairings? Here are some ideas to get you started.
Dress them up. Sprinkle the eggs with truffle salt, fresh chives, Parmesan cheese, hot honey or chili crisp.
Serve over something savory. Grits, polenta or roasted potatoes would make the perfect base for these cream-fried eggs. Serve the eggs with smoked salmon, avocado slices, or toasted sourdough or rye bread to soak up the cream sauce.
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