If you dont know this trick for the greatest fried eggs, let us help you crack the code: Carefully basting your whites with oil from the pan ensures that they define all the style through as the edges crackle and crisp away, and the yolk is left gloriously runny.
But what if we told you there was an even better style? Same method, more flavor. Nick Korbee, chef at Egg Shop in New York City and writer of the restaurant’s bestselling new cookbook, bastes his fried eggs in compound butter. Heres how.
They are, in his words, an elegant accessory to your basic breakfast. The best part is that you are able to attain the butter ahead of the game, stock it in your fridge( it lasts about two weeks or can freeze for longer ), and use it when you want to seem exhaustively impressive but lack the time or energy or ingredients to construct elaborate flatbreads. Here are a couple of his favorite combinings, though there are more in the book( goji acai butter! mocha bacon butter! hot pickle butter !!!). The world is your compound butter.
The Egg Shops signature Herb Butter will not get you stopped by the police at the airport, Korbee writes. Ha! Its their take on a beurre Maitre d’Hotel ( AKA fancy French compound butter ).