Fried Eggs With Coriander Cumin And Balsamic Vinegar Recipes

Steps:

• Pour enough olive oil in to a heavy frying pan to cover the base. Place over a moderate heat and then carefully break the eggs into it. Fry as usual, spooning hot oil over the eggs to help them set.
• When they are almost half-cooked, add the chilli, cumin and garlic to the pan and continue cooking until the white is set.
• Lift the eggs out on to the bread, together with the bits of chilli and garlic, and then spoon over a little of the oil. Drizzle over the balsamic vinegar, season with salt and scatter over lots of chopped coriander. Eat immediately.

Steps:

• Melt 1 tablespoon of the butter in a large nonstick skillet over medium low heat.
• Add the eggs and sprinkle with the salt, pepper, and marjoram or basil (work in batches if necessary).
• Cover and cook until the whites are set and the yolks are almost set, 3-5 minutes. (For steam-basted eggs, add 1 teaspoon water to the pan and cover with a lid; this helps the whites to set evenly).
• Remove to plates.
• PREPARE VINEGAR SAUCE AND GARNISH:.
• Place the skillet over low heat and add the remaining 1 tablespoon butter. Cook until the butter turns light brown, 1-2 minutes. Add the vinegar.
• Pour the vinegar mixture over the eggs.
• Sprinkle with the parsley (if using). Serve hot.

Steps:

• In a 7- or 8-in. skillet or omelet pan, melt butter over medium heat. Break eggs, 1 at a time, into a custard cup or saucer, then gently slide into the pan. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken. , For eggs sunny-side up, cover pan and cook until yolks thicken, but are not hard. For basted eggs, spoon butter in pan over eggs while cooking. For over-easy eggs, carefully turn eggs to cook both sides but do not cover pan.