Entering the retail world of food has been a education for me. Even though I was a Homemaking teacher when there were such animals and a wife and mother for even longer, so many new ideas, food and nutrition facts and new methods have appeared since then that I have had to really be alert to all things new. Among the many magazines that pass through our doors, a stand-out is COOK’S ILLUSTRATED. In fact, it is our go-to for equipment recommendations, methods of cooking and their cookbook THE AMERICA’ S TEST KITCHEN FAMILY COOKBOOK published by America’s Test Kitchen is the book we recommend for new cooks who need a starter course in cooking and baking.
COOK’S ILLUSTRATED comes bi-monthly and has a plethora of information about food preparation, pots and pans, food products–too much to cover here. There are 32 items in the contents. One of them is for frying eggs. I know, I know! Who doesn’t know how to fry ’em, and eggs are not that good for you. What about cholesterol? I eat them and I will continue to do so.
Pointers for the perfect fried egg, borrowed from August, 2013, COOK’S ILLUSTRATED, pp.12-13.
Preheat the pan for 5 minutes over low heat.
Use two fats–vegetable oil while the pan is heating and butter added just before the eggs.
Add eggs all at once. Cracking into small bowls and adding to skillet allows them cook at the same rate.
Turn heat to medium-high.
Cover as soon as the eggs are in place. Allow to cook 1 minute.
Remove from heat.
Wait 15 to 45 seconds.
Ready to serve.
(I have a glass saucepan lid that fits for 8 inch skillet; so, I don’t have to let heat out to check.)
Now, for a strip of bacon, toasted English muffins and a little orange marmalade.
Perfect breakfast–or dinner.
BTW we have both AMERICA’S TEST KITCHEN FAMILY COOKBOOK and the current issue of COOK’S ILLUSTRATED available at Gourmet Gallery.