Perfect Fried Eggs Cooks Illustrated Food

PERFECT FRIED EGG EVERY TIME

Perfect Fried Egg Every Time image

A little bit of steam ensures that you'll never have an under- or overcooked egg white again.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 4

Ingredients

1/2 teaspoon unsalted butter
1 large egg
1 teaspoon water
Salt and freshly ground black pepper

Steps:

Heat a small cast-iron or nonstick skillet over medium-high heat. Add the butter and swirl it to coat the skillet. Immediately crack the egg into the skillet. Add the water to the pan, reduce the heat to medium low, cover, and cook for 1 minute. Remove the egg from the pan immediately. Season to taste with salt and pepper and serve.

PERFECT FRIED EGGS COOKS ILLUSTRATED

Perfect Fried Eggs Cooks Illustrated image

From the August 3013 magazine. When checking the eggs for doneness, lift the lid just a crack to prevent loss of steam should they need further cooking. When cooked, the thin layer of white surrounding the yolk will turn opaque, but the yolk should remain runny. To cook two eggs, use a 8 - 9" non-stick skillet and half the amounts of oil and butter. You can use this method with extra large or jumbo eggs without altering the timing

Provided by Abby Girl

Categories Breakfast

Time 8m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

2 teaspoons vegetable oil
4 large eggs
salt and pepper
2 teaspoons butter, cut into 4 pieces and chilled

Steps:

Heat oil in 12 - 14" non-stick skillet over low heat for 5 minutes. Meanwhile, crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl. (this will ensure that the eggs are cooked all at the same time).
Increase heat to medium high and heat until oil is shimmering. Add butter to skillet and quickly swirl to coat pan. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1 minute.
Remove skillet from burner and let stand, covered, 15 - 45 seconds for runny yolks (white and edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium set yolks,.
Slide eggs onto plates and serve.

BATTER-FRIED CHICKEN FROM COOK'S ILLUSTRATED

Batter-Fried Chicken from Cook's Illustrated image

Make and share this Batter-Fried Chicken from Cook's Illustrated recipe from Food.com.

Provided by KathyP53

Categories Chicken Thigh & Leg

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup table salt
1/4 cup sugar
4 lbs bone-in skin-on chicken pieces (cut breasts in half horizontally)
1 3/4 cups cold water
1 cup unbleached all-purpose flour
1 cup cornstarch
5 teaspoons ground black pepper
1 teaspoon sweet paprika
2 teaspoons baking powder
1 teaspoon table salt
1/2 teaspoon cayenne pepper
3 quarts peanut oil

Steps:

Whisk one qwt. cold water, salt, and sugar in large bowl until sugar and salt dissolve. Add chicken and refrigerate for 30 minutes or up to one hour.
Whisk water, flour, cornstarch, pepper, paprika, baking powder, salt, and cayenne in large bowl until smooth. Refrigerate batter while chicken is brining.
Heat oil in large Dutch oven over medium-high heat to 350 degrees. Remove chicken from refrigerator, pour off brine, and pat dry with paper towels.
Rewhisk batter. Transfer half of chicken to batter. One by one, remove chicken from batter (allowing excess to drip back into bowl) and transfer to oil. Fry chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers to 160 degrees, 12-15 minutes.
Drain chicken on wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining chicken. Serve.
Can reheat by placing chicken on wire rack set inside a rimmed baking sheet and warming in a pre-heated 450 degree oven for about 10 minutes.

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