Fried Eggs El Browno
Okay, my first recipe that I am going to share with you is one of my favorite and one I am famous for. I call this Fried Eggs El Browno. Now any fool can fry an egg. You can put one on the hood of your car in Florida in July or August and BAM! There you are. But I am not talking about that crap. I am talking about fried eggs el browno, a French favorite and country cookin' specialty. This is an over medium fried egg with nice brown, crispy whites. None of that crappy white or yellow stuff running. Nor will it be hard either. But just right, nice and soft with a slight flow once you prick the yolk.
If you have a fully stocked kitchen with fancy pots and pans and a thousand utensils, forget all that crap. All you need is an iron skillet and a pancake turner. One thing you will learn from Chef Wolfgang Cox is how to prepare fine dining in the French tradition with simplicity.
First, the ingredients.
1. 2 eggs
2. A vat of bacon grease. If you know any idiot who tries to fry an egg wirhout bacon grease, you need to take your iron skillet and slap the crap out of her real hard.
3. Lots of salt.
Now, fire up the stove with a high flame. Put the skillet on the flame with a lot bacon grease in it. A lot. If the egg doesn't float on a bed of bacon grease, you aren't doing it right. Now wait. Wait till the grease is poppin' and very hot. Crack your egg and hold it about 3 feet above the pan and the boiling grease. Now drop it. (If you are standing naked in the kitchen, I wouldn't do this.) When the egg hits the pan, the white will fly everywhere inside the iron pan and spread out from wall to wall. If it doesn't, next time use a ladder. Pour on a lot of salt. In about 30 seconds it will be brown. Turn it over with a pancake flipper. Wait another 30 seconds. Pour on a lot more salt.
Serve with a large glass of water. That's fried eggs el browno. This is Wolfgang Cox from Hell's Kitchen until next time when "I'll see you in the kitchen."
If you have a fully stocked kitchen with fancy pots and pans and a thousand utensils, forget all that crap. All you need is an iron skillet and a pancake turner. One thing you will learn from Chef Wolfgang Cox is how to prepare fine dining in the French tradition with simplicity.
First, the ingredients.
1. 2 eggs
2. A vat of bacon grease. If you know any idiot who tries to fry an egg wirhout bacon grease, you need to take your iron skillet and slap the crap out of her real hard.
3. Lots of salt.
Now, fire up the stove with a high flame. Put the skillet on the flame with a lot bacon grease in it. A lot. If the egg doesn't float on a bed of bacon grease, you aren't doing it right. Now wait. Wait till the grease is poppin' and very hot. Crack your egg and hold it about 3 feet above the pan and the boiling grease. Now drop it. (If you are standing naked in the kitchen, I wouldn't do this.) When the egg hits the pan, the white will fly everywhere inside the iron pan and spread out from wall to wall. If it doesn't, next time use a ladder. Pour on a lot of salt. In about 30 seconds it will be brown. Turn it over with a pancake flipper. Wait another 30 seconds. Pour on a lot more salt.
Serve with a large glass of water. That's fried eggs el browno. This is Wolfgang Cox from Hell's Kitchen until next time when "I'll see you in the kitchen."