I really want fried eggs. Imagine cracking eggs into a sizzling-hot skillet with plenty of fat. Swirl the skillet to keep them moving as they cook. Don’t let the edges get crusty, just let the whole thing get perfectly, impeccably creamy… puffy… soft and luscious.
Then put them on a plate, and drown them in chili sauce and green onions. The kind of thick, dark chili sauce you get at Korean restaurants to put on your bibimbop.
Oh my. I totally want some fried eggs.
You had me up until here.
But forget the chili sauce and green onions. :eek: Just gimme two slices of buttered toast and a big glass of OJ. Lay bite-sized pieces of egg on the toast and eat. Make sure to leave enough toast to sop up the yolk at the end. YUM.
Forget fried eggs. Now I want bibimbop.
Take what I said above, add rice, beef, and some pickled vegetables. Mix it up real good, so everything’s covered in chili sauce and egg yolk.
Gah. LUNCH!
No you don’t. You’d like a really good hamburger.
I want waffles 
Real ones, not frozen ones you pop in the toaster. Curse my lack of money for a Hello Kitty Waffle Maker!
As long as it involves egg yolk and chili sauce.
I have fried eggs over-easy pretty often. Fry 'em, turn em over, sprinkle with bacon bits (real bacon) put a slice of cheese on and let melt. Top with some hot mustard and server. I had that for breakfast this morning.
I can’t make them consistent though, sometimes they are over-hard.
Damn, and I thought I only liked SCRAMBLED eggs!
Must try your thoughts & method.
Hmm. I’ll be leaving here in about 1/2 an hour and heading home. I think for lunch I will have:
1 slice of toast
1 piece of American Cheese on the toast
2 fried eggs (sunny side up, fried in a bunch of butter)
2 slices of Krakus ham, shaved, then fried up in the butter that remains in the pan after the eggs are done.
Stack it all up and lightly salt and pepper it.
Eat with a large glass of ice cold milk.
Save last few bits for dog.
AHHHHHHH. Life is good.
Now I have a hankering for huevos rancheros.
I got a nice little non stick pan just right for frying a couple of eggs for my birthday. My 4 yo daughter loves eggs and I seem to get talked into making them a lot. I just use a bit of bacon grease.
Phhheeewwww. That was so good. I stopped at the Korean grocery on my way home for lunch, and bought chili sauce and pickled seaweed. Then, I made my own bibimbop, just as described.
Eggs? Soft, billowy, fluffy, slightly runny in the middle. Chili sauce? You betcha. My lips are burning. Fresh, crunchy green onions? Heck yes. And thank gosh for Sparks, who always keeps some cooked rice in the fridge.
It’s good to get exactly what you want.
I think there’s two keys to good fried eggs (mind, I don’t actually eat them very often, but my wife does and really likes the way I make them.
First, one must fry bacon in the pan in which the eggs will be fried. Fry the bacon, and pour off most of the oh-so-delicious pork fat (save for later), leaving a film of bacon grease to lubricate the pan.
Depending on how hot the pan is, let it cool a little before putting it back on the stove. I generally have the flame around the same strength as I would for simmering a pot of liquid, maybe a skosh higher.
Crack two eggs into the pan, and then tilt the pan so the eggs slide to one side, and hold it this way until the whites are cooked enough that they will not spread when you level the pan. At this point, I put the pan down flat while shaking the eggs toward the center. Cook until the whites are just done, then flip the eggs and cook briefly until the yolk is cooked to the degree you like. Turn out onto a plate and season to your taste.
This is the way Alton Brown does them (actually, he doesn’t do the bacon part), and it has worked really well for me. By cooking at a somewhat lower temperature than most people, and by putting more of the whites underneath the yolks for the first stage of the cooking, you set the whites without overcooking the yolks. If you like crispy crunchy edges ignore what I said above.
It also helps to have the right pan. I have this Calphalon “chef’s pan” that I’ve owned for the better part of a decade that is slicker than whale snot, and just keeps getting better. I don’t know what it is about this one pan - all of the other non-stick stuff I have is good, but this one is just fantastic.
Oh God, now I’m hungry, shouldn’t have read this post.
We’re planning a maple sugar camp trip in a few weeks, can’t wait!
Everytime I watch The Shining and it gets to the morning scene where Wendy serves Jack breakfast in bed (sunny-side up eggs, toast, bacon), Jack makes those damn eggs look so good that I immediately get hungry for 'em.
melted butter, flip the eggs once, set yolks, nothing crispy or browned or oozey on the eggs, than take a baked (or nuked) potato, split open, lay eggs on top, sprinkle with Frank’s hot sauce. yumm.
Hashed brown potatoes from fresh spuds, throw in some chopped green onions near the end, grate some parmesan over the top to melt, top with fried eggs…droooool.
I’ve wanted a soft-boiled egg over toast for weeks. Weeks! I just don’t ever buy bread…
I’m with you on the bi bim bop, Sattua. I haven’t had any for awhile, and you’re making it sound so good that I think I know where the mister and I’ll eat out for dinner tomorrow night.
We’ll make sure to get several banchan as well.