Egg fry

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This greatly nutritious, full of protein, colorful delight egg is fry up in a few minutes and placed together with a couple of slices of bacon, a sausage or two, a spoonful of baked beans, a large helping of juicy fry mushrooms, fry tomato and not forgetting a few pieces of fry bread, or toast for a healthier choice.  

Traditionally, fry eggs are eaten for breakfast, preferred by greatest people at the weekend, as a special luxury, but they can also be enjoyed as a bright lunch or evening meal any day of the week.

A perfectly fry egg is a beauty to behold – crispy edges and a shaky, pinkish yolk. How do you like your eggs? When considering a dish for fry eggs, this is the related question. It's very personal, but my own process, below, can be adjusted to suit best tastes. It will provide a fry egg with a little crispy, frilly edge; the white will be set and the yolk easy and soft. If you like better not to have the crispy edge, use a middle heat from the start and if you like your eggs more cooked, give them a slight longer. Always use eggs as excellent fresh as you probably can.

Ingredients

  1. Eggs - 2 (boil in water and remove the outer cover).

  2. Onions - 2 tea spoons.
  3. Tomato - 2 tea spoons.
  4. Pepper - 1/2 tea spoon.
  5. Cumin seeds (jeera) - 1/2 tea spoon.
  6. Curry leaves 2 stem
  7. Chilly powder - 1 tea spoon.
  8. Salt as required.

How to make egg fry

For 2 eggs, place a small, heavy-low frying pan over a high heat, with 1 level giving up spoon of fat left from frying bacon (or groundnut or grape seed oil) in it. As soon as it is actually hot (with a pale shimmer on the surface), warily break in 2 large, actual fresh eggs. Let them settle for about 32 seconds, then turn the heat depressed to medium and carry on cooking them, tilting the pan and stitching the eggs with the hot fat so that the tops of the eggs can be slowly cooked, too. 

After about one minute, the eggs will be complete, so remove the pan from the heat and then cause to rise the eggs out with a slotted kitchen part. Let them rest on some kitchen paper for a pair of seconds before putting them on a take to plate, then lightly blot up any additional fat with kitchen paper and eat them as soon as likely. If you would choose to fry your eggs in butter, then you need to use a tender heat and give them a bit longer, so the butter doesn't brown too much.