Few recipes from our kitchen arouse as much interest as the fried egg, a dish that a priori it may seem simple but actually it isn’t. And it is that a certain dexterity and a lot of experience are needed to master that technique that leads us to achieve the admired lace and, of course, that the yolk is at its point to be able to dip in it bread, chips, chorizo or whatever we want.
And no one better than chef José Andrés, the Spanish chef who works tirelessly with his NGO World Central Kitchen, always helping those who need it most, to learn how to make best fried egg ever. Since this is the fetish product of US President Joe Biden’s adviser on nutrition.
In fact, in an interview for The Guardian, he commented that “all my life I’ve been trying to cook an egg the right way, extolling the humility of the dish, but not just throwing it into a hot pan.” and in another meeting with food critic Andrew Zimmernhe stated, “I love making humble dishes that are good, fresh and healthy. There’s nothing like a perfectly fried egg with some fresh herbs and of course a little ham on the side.”
But we had to wait for his colleague, the French chef Eric Ripert, this video was recorded in 2015 (which has probably gone unnoticed by you) in which José Andrés comes to show how to fry an egg in the Spanish style. It should be noted that the momentazo took place in the Hispanic Studies of the International Culinary Center of Manhattan.
The first thing he recommends, before getting down to business, is the eggs are at room temperature before you start cooking them. The explanation is very simple: if the egg is cold, it is more likely that, when trying to cook the white, we end up loading the yolk. In that case, dipping bread will be an impossible mission.
The fried egg according to José Andrés, step by step
If you want to try to replicate this genius following the advice of the Asturian chef, take note of the 8 steps which we show you below. And he tries not to skip any of them because, without a doubt, it will influence the final result. Luck!
Step 1: Crack the egg out, making sure we’re away from the container where we are going to fry itin order to avoid diseases such as salmonella.
Step 2: Pour into a pan with four tablespoons of olive oil (the extra virgin or not we leave it to your choice).
Step 3: When the oil is already smoking, at about 185 degrees, grab the pan by the handle and tilt it getting a steep angle, making a pool.
Step 4: Something that is not usually done and is very important. Heat the skimmer with the oil before pouring the egg, with which we will ensure that the egg white does not stick.
Step 5: Drop the egg into the hot oil, we will be throwing on the egg using the skimmer. Notice in the video that the chef lets the bottom of the egg brown and then uses it to wrap the white around the yolk.
Step 6: you only need 30 seconds of cooking so that the egg white forms a protective layer around the yolk without sticking to it. It will be slightly caramelized and crunchy, while the yolk will be runny for dipping.
Step 7: As soon as you take it out of the pan, add a pinch of sea salt to the egg.
Step 8: Finally, and this is already for note, José Andrés recommends garnishing the egg with fine strips of Iberian hamsome golden garlic and a splash of olive oil.
In DAP | How to make the perfect fried eggs: tricks and mistakes to avoid, to achieve a lace and a book yolk
In DAP | The President of Ukraine Zelenski thanks chef José Andrés in person for the humanitarian work of his NGO