Eggs On Potato Chips Recipes

Steps:

• melt butter and oil in large fry pan (for which you own a snug lid).
• Chop onion and garlic in food processor to fine pieces.
• Add to oil/butter and cook, stirring, until onion is soft.
• Crumble a bunch of potato chips into the onions (recipe called for four large handfuls), stir to mix.
• Hollow out four depressions, crack one egg into each.
• Add water, cover and cook until eggs are done.
• Note: I used 'hand crafted' type chips, it was a little tough to separate the servings but tasty. Next time I'll try conventional chips.
• Could add some hot chiles to spice it up.

Steps:

• Heat butter in a sturdy, well-seasoned medium frying pan, preferably cast iron, over medium heat.
• Add onion and cook, stirring occasionally, until softened and just beginning to brown.
• Stir in garlic paste, ginger, and chiles.
• Stir for a moment or two, then add cilantro.
• Crumble in chips, tossing or stirring the contents of the pan to combine them thoroughly.
• Make 4 ?nests? in the surface of the potato-chip mixture-they don't need to be perfect hollows-and crack an egg into each.
• Pour 1 tablespoons water down the inside edge of the pan to generate some steam.
• Cover skillet tightly and reduce heat to low.
• Let eggs steam just long enough to set whites (6 to 8 minutes; gently touch one with a spoon to see if it's done the way you'd like).
• Season to taste with salt and turn out onto waiting plates.

Steps:

• Crack the eggs into a medium bowl and whisk vigorously until frothy and lightened in color, about 4 minutes. (If you have a balloon whisk, now is the time to use it: It will aerate better than a standard whisk, and should take half the time and effort. Either way, your arm will burn by the end of this, but a fluffy, puffy omelet will be your reward.)
• Add 1 tablespoon oil to a 10-inch nonstick skillet and heat over medium.
• Add the chips to the eggs. Using a plastic spatula, gently fold a few times to ensure chips are coated. Let the chips soak for 1 minute.
• Pour the mixture into the skillet, using the spatula to spread the potatoes into an even layer, then to loosen the omelet from the sides of the pan.
• After the bottom of the omelet is just about set - it should barely take on color but the top isn't completely set - 3 to 4 minutes, cover the omelet with an upside-down plate or a large, flat lid. Holding one hand flat against the plate and holding the skillet by its handle, gently flip over the omelet to release it onto the plate.
• Add the remaining 1 tablespoon oil to the skillet, then carefully slide the omelet from the plate, uncooked-side-down, into the pan and cook for about 2 minutes. Slide the omelet onto a plate, slice and serve immediately.