>>698798Bacon is pig disgusting
The following is from an awesome website for cooking eggs.
http://whatscookingamerica.net/eggs.htmPerfect Fried Egg:
First let's talk about the perfect fried eggs. A French technique that very slowly cooks the eggs in butter. This method was developed by Master French Chef Fernana Point (1897-1955) at his 3 Michelin Star rated restaurant La Pyramide in the 1950’s. According to the book, The Perfectionist - Life and Death in Haute Cuisine, By Rudolph Chelminski, Fernana Point's favorite saying was: "Du beurre! Donnez-moi du beurre! Toujours du beurre!" Point insisted: "Butter! Give me butter! Always butter!"
In the first chapter, Luxe, Calme et Volupté, Chelminski details how Loiseau’s mentor, the infamous Chef Fernand Point would test visiting chefs with a challenge to show him how they fried a simple egg, declaring that the easiest dishes were often the most difficult to prepare. When, inevitably, the chef insulted the egg with the sizzling hot surface of a frying pan, Point would cry, "Stop, unhappy man - you are making a dog’s bed of it!" And then he would proceed to demonstrate the one and only civilized manner of treating an egg. Very slowly, very gently, and swimming in butter of course.
Following is Chef Fernana Point's recipe:
Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it. - Fernand Point
