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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{ 23 comments… read them below or add one }

1 Robin Sue April 12, 2010 at 5:19 pm

I’ve just started making my scrambled eggs low and slow, so now I must try this version. Hooray for all that butter.

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2 SallyBR April 12, 2010 at 6:44 pm

Fried egg has always been my favorite quick lunch for a Saturday….. I’ve never thought about making it slow, like a scrambled egg should be.

I am trying this very very soon…..

Thanks!

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3 Ms. Whiteplates April 12, 2010 at 7:43 pm

Oh. my. word. This looks delicious. The butter on top just made me swoon a little. I think I would add just a bit of sage, just to spruce up all that butter. Maybe a sprinkle of sea salt. … I need to make this for breakfast tomorrow!

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4 baobabs April 12, 2010 at 8:39 pm

I love the metaphor… that relationships are like eggs. and this looks delicious!

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5 Kaitlin April 12, 2010 at 8:42 pm

Wow, that really does sound (and look!) absolutely perfect! I could really go for a good fried egg right about now… I haven’t has one in so long!

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6 Carrie April 13, 2010 at 6:12 am

Hmmm, I’ll have to try this out! I make fried eggs a lot but can never get them just how I want them. This looks perfect!

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7 Sarah J. Gim April 13, 2010 at 8:34 am

sally: why is it that we’ve been NOT cooking eggs low+slow this whole time?

ms whiteplates: i LOVE the idea of sage! kind of like adding a sage breakfast sausage, but without the fat of sausage! wait… what am i saying…

baobabs: i originally said that love is like eggs, but it didnt quite work as far as this time… love comes fast and furious :)

kaitlin: go cook now!

carrie: and the best thing about eggs is that they are almost a dime…a dozen? ;) so if you mess up, DO OVER!

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8 Michelle April 13, 2010 at 8:50 am

Oh, I’m wishing for this plate to be at my side right now. A perfectly fried egg, for sure.

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9 bluegoosin April 13, 2010 at 11:09 am

When asked what my favorite breakfast is, my answer never changes. two fried eggs, over light, wobbly bacon and 2 pieces of french toast with butter and powdered sugar. I know, call the DR and start unclogging my arteries now.

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10 Sarah J. Gim April 13, 2010 at 11:20 am

Michelle: by your side?! kinky! (i usually like my plates right in front of me ;) )

blugoosin: never heard of “over light” – i like!

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11 Anonymous April 13, 2010 at 6:26 pm

next, please tell us how to boil water

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12 Bambi Kramer April 13, 2010 at 7:50 pm

no shit it’s delicious, anything with butter is bound to taste delicious. Not really cooking, just using a go-to.

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13 Sarah J. Gim April 13, 2010 at 8:37 pm

anonymous: in a pot slightly larger in volume than the amount of water you want to boil, add the water. you can do this by either placing the pot directly under running water from the faucet…

bambi: true.

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14 keeyit April 14, 2010 at 5:03 am

The first sentence, I like it.
The relationship is like eggs.

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15 SallyBR April 14, 2010 at 9:02 am

I confess that when I read your post, I immediately said to myself: how come I’ve never thought of that? Decades of enjoying fried eggs on a regular basis, and that light bulb never said hello (sigh)

(looks like I’ll be making it today, by the way…. :-)

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16 akmoni April 14, 2010 at 10:12 am

I cook my eggs low and slow but the thought of more butter on top never crossed my mind. I know what I am having for lunch now :)

Great post!

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17 Anne April 14, 2010 at 5:32 pm

I have a love and hate relationship with eggs. It iis rich in anti-oxidant but also in cholestrol. When I fry eggs, I try to have sunny side up eggs and eat half the egg yolk.

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18 Zom G. April 14, 2010 at 8:26 pm

You are adorable. Saw it on Tastespotting and clicked over right away to see you fall in in l’oeuf.

If you are feeling saucy you can take it to the next level, Italian style, and find yo’self a l’uova. Hehe, too cute!

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19 Diana April 15, 2010 at 3:08 pm

Julia Childs would declare this method marvelous.

Me, I just want to know where the bread is in this equation.

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20 Jessica June 1, 2010 at 12:03 pm

So simple, it’s so obvious that it makes us all feel silly for not having realized it or tried it sooner. The perfect dish for any butter or egg lover (l’oeufer?) Now put that egg on a grilled cheese with tomato sandwich and you have yourself a meal.

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21 Cody September 20, 2010 at 9:51 am

yummy..
Although this is a delicious technique for frying an egg, it is highly sinful.. is there a less evil way to stew flavor into a fried egg without the use for butter?

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22 authmex January 10, 2011 at 6:41 pm

muy rico

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23 Sebastien Carpentier July 1, 2011 at 2:21 pm

Is Ouef a play on a word or a typo. I saw you wrote “oeuf” later on which is the correct way to spell egg.

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