Fernand Point’s Perfect Fried Egg | Love and l’ouef

Fernand Point's Fried Egg

Relationships are like eggs.

Sometimes it’s a scramble. Sometimes it’s over easy (or hard, depending).

This time, it’s perfect.

Low. Slow. And drowning in butter.

(I won’t even get into how this egg was *ahem* “made for me,” or how his telling me about the technique made me want to learn more…so many perfect metaphors! Oh my lovers, I have so much to tell you about the the last two months! Okay, but for now, let’s focus on…love. Oops, I mean l’ouef.)

Fernand Point Perfect Fried Egg in Pan, Stove

Fernand Point’s Perfect Fried Egg

This is what we had for Sunday brunch in Palm Springs. I was already smitten by the idea, but after one bite, I fell in l’oeuf.

“Place a lump of fresh butter in a pan or egg dish and let it melt – that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it.” – Fernand Point

via: What’s Cooking America

Fernand Point Perfect Fried Egg

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