Fried egg on butter or oil?

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Lots of people love fried eggs. But how to fry them properly, the ghosts argue. Butter or oil isn't the only question when looking for the perfect egg.

Ingredients:

  • Teflon pan
  • Eggs
  • Frying fat
  • Spatula or fork

Many have the perfect fried egg in their minds eye. A deep yellow yolk that melts creamy over the slightly crispy egg white as soon as you cut it. With a little experience, you can conjure up the fried egg yourself perfectly.

Butter or oil - which frying fat do you use?

Each frying fat has its own advantages and disadvantages. Decide according to your taste:

  • Butter has a special aroma that many connoisseurs consider unsurpassable. Unfortunately it contains a lot waterwhat splatters in the pan. In addition to heavy soiling, this also leads to burns. The butter can also burn.
  • Oil also splashes in the pan, but unlike butter, it cannot burn as it can withstand a lot more heat. Oil is a purely vegetable fat that has many valuable ingredients. However, many of them disintegrate from the heat.
  • Margarine is a hardened vegetable fat. It doesn't splash and can take the heat out when roast meat a fried egg is needed, survive without burning. However, the artificially hydrogenated fats are suspected of not being beneficial to health.
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  • Lard is obtained from the fat layers of animals. It can withstand the most heat among the frying fats, but has a taste of its own that is often undesirable for fried eggs.
  • Clarified butter or clarified butter combines the advantages of butter and lard. Normal butter is freed from its water content by careful heating. The aromas are almost completely retained. However, this frying fat no longer splashes or burns in the pan.

Prepare the fried egg properly

  1. Use a Teflon pan, as the fried egg almost always cracks or sticks in uncoated pans.
  2. Add plenty of frying fat to the pan and heat it up.
  3. With butter or margarine, the temperature is reached when the fat begins to sizzle. For other fats such as oil, test with a wooden stick. If you hold this in the fat, it will also sizzle at the right temperature.
  4. Gently crack the egg and let it slide into the pan.
  5. You can pierce large air bubbles and let the egg white, which is still liquid, run into the gaps.
  6. Be careful not to hurt the yolk.
  7. The fried egg is ready as soon as no more liquid runs into the gap when the egg white tears.
  8. If you are afraid of salmonella because the egg was no longer fresh, or just semi-liquid If you don't like the egg, you can now turn the fried egg and a few moments from the top fry.

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