Some of Dani García’s most famous dishes are pure haute cuisine, refined and sometimes somewhat pretentious, and despite everything, the chef from Málaga continues to surrender to dishes that are more common at home, such as good fried eggs. They may be simple, but it is not always easy to cook them to perfection, so the Andalusian chef has a couple of tricks that will help us nail them every time.
Although it is true that in each house we can like fried eggs in different ways, for example with or without lace, the important thing is that the egg does not break, do not pass or remain oily and indigestible. In addition to using good raw materials, a good frying pan and applying the trick so that the spatula does not stick, the three-starred chef from Marbella recommends applying two simple steps to cook a fried egg perfectto our liking.
Two Dani García tricks for cooking fried eggs
The chef and businessman likes to add a fried egg to his club sandwich, and for this he leaves the cooking of it for last, with the sandwich already practically finished assembling. So he breaks the egg to open it in a small bowl, and thus be able to handle it better, preventing it from breaking when throwing it directly into the pan. And we can locate possible pieces of shell that have slipped into all of us at some time or another.
While the pan is heating up the extra virgin olive oil, the chef’s first trick is to salt the yolk. This gesture, which he acknowledges that we probably do almost instinctively or automatically, emphasizes that we should never skip it, as the salt begins to lightly pickle the yolk and, by curing a bit, we will not only obtain more flavor, but also a better texture by becoming less brittle.
The second trick he shares with us is cook only the white first. Dani García carefully pours the white directly into the hot oil, lifting, making sure that the yolk remains in the bowl. With a circular movement Grabbing the handle of the pan, fry the white at medium power so that it does not come to a brill or overspend prematurely.
Once with the clear already white, put the yolk directly on top, helping yourself with the greased spatula to keep it in the center. Then continue cooking for a few more moments before removing the entire egg with the same spatula.
BRA Efficient orange Deep frying pan 28 cm, cast aluminum with Platinum Plus non-stick, suitable for all types of cookers including induction, PFOA free
In this case, the chef from Malaga arranges the fried egg inside the sandwich, leaving the creamy yolk, almost liquid, sticking out of a hole made in the bread, the lid of which is used to dip into it. But we can apply same technique to any dish that we want to serve with the egg or more fried eggs, a perfect food to turn all kinds of preparations into a much more complete meal, such as a Manchego ratatouille or the exotic Korean bibimbap.
Photos | Natham Dumlao – viviflorthomaz
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