{"id":33915,"date":"2019-02-26T21:15:32","date_gmt":"2019-02-26T17:45:32","guid":{"rendered":"http:\/\/nasimword.ir\/?p=33915"},"modified":"2019-02-26T21:15:32","modified_gmt":"2019-02-26T17:45:32","slug":"how-to-properly-fry-an-egg-without-destroying-the-yolk","status":"publish","type":"post","link":"https:\/\/nasimword.ir\/?p=33915&lang=en","title":{"rendered":"How to Properly Fry an Egg Without Destroying the Yolk"},"content":{"rendered":"

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How many times have you attempted to make the perfect sunny-side up\u00a0egg\u00a0but you end up accidentally frying the egg until the point of the yolk\u2019s demise? A clear indication that you\u2019ve incorrectly fried an egg is when the yolk is completely dried out. When a yolk has experienced too much heat, it turns into a yellow sponge-like dollop, which doesn\u2019t sound appetizing, does it? A yolk is meant to be running and delicious, as there\u2019s nothing quite like using the side of your fork to puncture a plump dark yellow, almost orange yolk. So, how do you fry an egg the right way?<\/p>\n

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No one likes it when the yolk is so dried out that it feels rubbery. You want an egg with the yolk that\u2014once cut into\u2014spills out onto your piece of buttery toast. To get the lowdown on how to fry an egg\u00a0and\u00a0achieve such as task, we turned to Chef David Burke of Washington D.C. steakhouse\u00a0BLT by David Burke\u00a0to give us a simple trick that you can do at home.<\/p>\n

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How do you fry an egg\u00a0so that the outer white part is crispy, but the yolk doesn\u2019t completely dry out?<\/h3>\n

\u201cOvercooking a fried egg is easy to do,\u201d says Burke. \u201cThe trick is to use a little water in the pan to steam it. You can cover the pan with a lid if you want an over-easy egg, or you can simply add the water to an uncovered pan for a sunny-side-up egg.\u201d<\/p>\n

The addition of water in this high-heat environment helps to prevent the\u00a0proteins in the yolk\u00a0from denaturing to the point that they become rubbery. That\u2019s the trick: some good old-fashioned water!<\/p>\n

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How should you grease the pan? How high should the heat setting be?<\/h3>\n

\u201cWhen trying to get a crispy fried egg, you want to use oil instead of butter, as butter has a bit of water in it and oil does not,\u201d explains Burke. \u201cYou also need to use a higher heat.\u201d Butter can actually cause your egg to\u00a0burn more quickly\u00a0than olive oil, even though the two have near identical\u00a0smoke points.<\/p>\n

Now, it\u2019s time to stop dehydrating your egg yolk and get that crispy outer egg without the rubbery middle. Now you know the perfectly runny fried egg is easier than you think\u2014just add water!<\/p>\n","protected":false},"excerpt":{"rendered":"

How many times have you attempted to make the perfect sunny-side up\u00a0egg\u00a0but you end up accidentally frying the egg until the point of the yolk\u2019s demise? A clear indication that you\u2019ve incorrectly fried an egg is when the yolk is completely dried out. When a yolk has experienced too much heat, it turns into a …<\/p>\n","protected":false},"author":26,"featured_media":33920,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11187,5961],"tags":[],"yoast_head":"\nHow to Properly Fry an Egg Without Destroying the Yolk - Nasim Word<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nasimword.ir\/?p=33915&lang=en\" \/>\n<meta property=\"og:locale\" content=\"fa_IR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Properly Fry an Egg Without Destroying the Yolk - Nasim Word\" \/>\n<meta property=\"og:description\" content=\"How many times have you attempted to make the perfect sunny-side up\u00a0egg\u00a0but you end up accidentally frying the egg until the point of the yolk\u2019s demise? 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